Chicken Rice Vegetable Soup

Ingredients

• 200 g White rice
• 120 g Chicken breast
• 60 g Carrots
• 50 g Celery
• 50 g Onion
• 100 g Vegetable broth

Steps

1. Chop carrots, celery, and onion, then combine them with broth in a pot.
2. Stir in rice and chicken, then bring everything to a gentle simmer.
3. Simmer covered until grains soften and poultry hits 74 °C (74 °C (165 °F)).
4. Shred chicken, return it to the pot, and serve hot.

Per serving

233 kcal · protein 10.7 g · carbs 43.4 g · fat 1.2 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Labels: gluten-free, dairy-free, egg-free, nut-free, shellfish-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.