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    You are in: Home / Recipes / Low-sodium Chicken Rice Soup Recipe
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    Low-sodium Chicken Rice Soup

    Low-sodium Chicken Rice Soup. Photo by Sharon123

    1/2 Photos of Low-sodium Chicken Rice Soup

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    echo echo's Note:

    A nice, warm soup for people who prefer to eat reduced-salt food. Sometimes I add carrots, mushrooms and/or zucchini. If you don't have sherry, use dry white wine, or if you don't have wine, white-wine vinegar or rice vinegar will do. Whatever you do, don't use "cooking sherry" or "cooking wine" if you're aiming for low sodium, because these have salt added to them. Cooking time doesn't include time to cook chicken; I generally make this with left-over cooked chicken.

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    Units: US | Metric


    1. 1
      Combine stock through pepper in a large pot.
    2. 2
      Bring to a boil.
    3. 3
      Add rice, cover, lower heat and simmer over low heat 20 minutes.
    4. 4
      Add chicken and continue to cook until chicken is hot and rice is tender.
    5. 5
      Sprinkle with parsley.
    6. 6
      Serve at once.

    Ratings & Reviews:

    • on November 11, 2005


      This made a delicious light supper for my DH and DD. I did use regular chicken stock. I halved the recipe but used the full amount of chicken. Thank you! :)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Low-sodium Chicken Rice Soup

    Serving Size: 1 (47 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 105.6
    Calories from Fat 15
    Total Fat 1.6 g
    Saturated Fat 0.4 g
    Cholesterol 17.5 mg
    Sodium 18.8 mg
    Total Carbohydrate 13.7 g
    Dietary Fiber 0.3 g
    Sugars 0.2 g
    Protein 7.0 g

    The following items or measurements are not included:

    sodium-free chicken stock

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