Mel's Kitchen Cafe · by Mel Gunnell★ 5.0 (7)
Chicken and Rice Soup
NUTRITION · PER SERVING50M COOK
CAL 14%·PRO 48%
CARBS 32G45% OF CAL
1G FIBER0G ADDED2G INTRINSIC29G OTHER2G TOTAL SUGAR
FAT 6G18% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light chicken and rice soup made with aromatic vegetables, herbs, and chicken broth. The lemon and parmesan add brightness to this comforting, nourishing meal.
mainamericansoupchicken🥄 saucepangluten free
View the full recipe on Mel's Kitchen Cafe →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/2 cups white long grain, jasmine or basmati rice (see note)
- 2 cups water
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 cup diced carrots
- 1/2 cup finely diced celery
- 1/2 cup finely diced onion
- 2 cloves garlic, finely minced
- 1 teaspoon dried parsley
- 1/2 teaspoon turmeric
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 8 cups low-sodium chicken broth or stock (see note)
- 3 to 4 cups cooked, chopped chicken
- 2 tablespoons fresh lemon juice (optional)
- Fresh chopped parsley
- Shredded Parmesan cheese
At a glance
PER SERVING · TIME 50M
CAL 14%·PRO 48%
CARBS 32G45% OF CAL
1G FIBER0G ADDED2G INTRINSIC29G OTHER2G TOTAL SUGAR
FAT 6G18% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 960mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 472mg
- Calcium
- 93mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 960MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.