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12Ingredients
4Hours
460Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. boneless skinless chicken breasts
- 1 cup diced yellow onion
- 3 medium carrots (peeled, halved and sliced)
- 3 stalks celery (sliced)
- 6 cups chicken broth
- 1 tsp. minced garlic
- 1 tsp. dried thyme
- 1 tsp. dried parsley
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 cup white rice (if you'd rather add the rice during the beginning, use brown rice instead)
- 2 Tbsp. chopped fresh parsley
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories460Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol110mg37% |
Sodium940mg39% |
Potassium1250mg36% |
Protein47g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate50g17% |
Dietary Fiber3g12% |
Sugars4g |
Vitamin A160% |
Vitamin C20% |
Calcium8% |
Iron15% |
* 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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Reviews(3)
Rebecca 6 years ago
I agree with the other reviewer that if I were to make this again, I would cook the rice separately. There was no broth left by the time the rice cooked.
Tate 6 years ago
Great soup I added my rice for the last hour, it was still crunchy! I definitely recommend cooking the rice separately and adding to the soup. By the time I got my rice soft, cooked on high for one hour, I had no soup left and I added extra broth from the beginning.