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Chicken and Rice Soup
Total Calories per Serving:   136  
Fat Calories per Serving:   24
Percent Fat Calories per Serving:   17.65%

Portion -  2 cups
Recipe Serves Four

Ingredients

2 skinless chicken thighs about 4 oz each (bone in), trim any excess skin left on

½ cup of uncooked rice

½ cup of diced onions

½ cup of diced celery

4 baby carrots, thinly sliced, crosswise

1 ½ pkg of Goya chicken bullion

½ tbl parseley

Salt to taste

Ground black pepper to taste

9 cups of fresh water

Directions

Thoroughly clean chicken and trim any excess fat. Add, water, celery, onions and carrots in large pot over medium heat. When water begins to simmer, add bullion and chicken.

Cover and boil chicken for 20 minutes. After 20 minutes, remove chicken from pot. Let pot continue to boil. Dice chicken. Add rice. Add back chicken and parseley. Boil rice for 15 minutes. Remove from heat.

Serve with croutons. Add in additional calories.

Serving Suggestions

Serve with croutons. Add in additional calories.

Nutrition Data
Serving Size 2 cups 
Total Calories 136 
    Calories from Fat 24 
% Daily Value
Total Fat Grams 3  4.62% 
    Saturated Fat Grams 0  
    Trans Fat Grams 0  
    Polyunsaturated Fat Grams 0  
    Monounsaturated Fat Grams 0  
Cholesterol MG 7  
Sodium MG 1100  
Total Carbs 10  3.33% 
    Fiber Grams 0  
    Sugar Grams 0  
    Protein Grams 15  

 
 
 

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