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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. oil
- 1 lb. boneless skinless chicken breasts
- 1 cup chopped onion
- 4 1/2 cups water
- 4 cups reduced sodium chicken broth
- 1/2 tsp. minced garlic
- 1/4 tsp. thyme leaves
- 2 bay leaves
- 1/2 cup sliced carrots
- 1/2 cup celery (sliced)
- 1 pkg. rice mix (Zatarain's® Yellow)
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Directions
- Heat oil in large saucepot or Dutch oven on medium-high heat. Add chicken; cook 3 minutes per side or until lightly browned. Remove chicken; set aside
- Add onion to Dutch oven; cook and stir 3 minutes or until softened. Add water, chicken broth, garlic, thyme and bay leaves. Bring to boil. Add carrot, celery, Rice Mix and chicken. Reduce heat to low; simmer 10 minutes or until chicken is cooked through. Remove chicken; set aside to cool
- Cover and simmer soup additional 20 minutes or until rice and vegetables are tender
- Shred chicken and add to soup. Remove bay leaves before serving
NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol75mg25% |
Sodium720mg30% |
Potassium780mg22% |
Protein28g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate15g5% |
Dietary Fiber2g8% |
Sugars3g |
Vitamin A50% |
Vitamin C10% |
Calcium6% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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