Photo: Cala
Chicken Rice Soup
14 ingredients
20 min + 45 min
(8 servings)
openrecipes
This is a great day-after-Thanksgiving dish that’ll feed a crowd. Double or triple it and you’ll have enough to feed a pretty large family.
Estimated Nutrition (whole recipe, rough)
603
Calories
40g
Protein
19g
Fat
70g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
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 tablespoons olive oil
- 1 medium onion, diced
- 3 large stalks celery, diced
- 3 large carrots, sliced into thin coins
- 1 clove garlic, minced
- 8 ounces button mushrooms, sliced
- Salt and pepper, to taste
- 3 cups shredded chicken
- 2 bay leaves
- 1 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 8 cups chicken broth
- 1 cup brown rice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By backtoherroots ·
Recipe sourced from
openrecipes