Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
402
Calories
36g
Protein
4g
Fat
52g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 chicken pieces (breats, thighs, whatever's preferable) 3 carrots, peeled and cut in half
- 1 stick celery, sliced into chunks
- 2 small potaotes, peeled & cubed
- 2 cups rice, uncooked
- =
Directions
1
Place chicken pieces in large pot.
2
Cover with cold water (5 -6 cups). Add carrots, celery, and potatoes to water. Add salt to taste if you want. Cover and simmer on low heat about 2 hours until the chicken becomes tender. Add the rice, cover and cook over low heat for about 30 minutes until the rice is tender and most of the liquid is absorbed.
3
Remove soup from heat. Pull the chicken meat off the bone ( if will practically fall off), discard bones. Return shredded pieces to pot. Stir well. Let cool. Store in the refrigerator or freeze.
Recipe sourced from
fandom