Iowa Girl Eats · by Kristin Porter★ 4.8 (298)
One Pot Chicken and Rice
NUTRITION · PER SERVING50M COOK
CAL 26%·PRO 65%
CARBS 67G51% OF CAL
2G FIBER7G SUGAR57G OTHER
FAT 13G23% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pot comfort dish that's part soup, part risotto, with chicken, rice, and vegetables in a savory broth. Warming and gluten-free, this family favorite comes together easily.
mainamericanbowlsoupchicken🍲 stockpotdairy freegluten free
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 - 6 Tablespoons butter or vegan butter (divided)
- 1 heaping cup shredded or chopped carrots
- homemade seasoned salt and pepper (to taste)
- 2 scant cups long grain white rice (Lundberg White Jasmine Rice recommended)
- 1 Tablespoon dried minced onion
- 1 teaspoon dried minced garlic
- 2 Tablespoons dried parsley flakes
- 8 cups chicken stock
- 2 chicken breasts (~1lb, cut into bite-sized pieces (NOT HUNKS))
At a glance
PER SERVING · TIME 50M
CAL 26%·PRO 65%
CARBS 67G51% OF CAL
2G FIBER7G SUGAR57G OTHER
FAT 13G23% OF CAL
2G SAT11G 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
- 15m
- Cook
- 35m
- Sodium
- 674mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 777mg
- Calcium
- 54mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 674MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.