Chicken and Rice Soup

Serves

Serves Icon

6

Cost/Serving

Cost Per Serving Icon

1.32

Serving Size: 1 1/2 cups

Ingredients

  • 1 pound chicken (boneless, skinless)
  • 3/4 cup rice (brown rice or wild rice)
  • 1 cup celery, sliced (2 large stalks celery)
  • 2 cups carrots, sliced (4 large carrots)
  • 1 cup onions, diced (1 medium onion)
  • 4 cups reduced sodium chicken broth
  • 2 cups water
  • 1 teaspoon ground black pepper
  • 1 1/2 teaspoons garlic powder
  • 4 ounces 1/3 less fat cream cheese (Neufchatel)

Instructions

  1. Place chicken, rice, vegetables, chicken broth, water, ground black pepper, and garlic powder in a slow cooker. Stir.
  2. Cook on high for 4 hours or low for 8 hours.
  3. Remove the chicken from the slow cooker and shred with a fork. Return shredded chicken to the soup
  4. Cut the cream cheese into cubes and stir into the soup until melted.

Tips

This soup can be cooked on the stovetop. Combine chicken, rice, vegetables, chicken broth, water, ground black pepper, and garlic powder in a large saucepan. Cover and heat on high until boiling. Reduce heat to medium low and simmer for 45 minutes, stirring occasionally. Continue with steps 3 and 4 as written above.

Nutrition Facts

6 servings per recipe
Serving Size: 1 1/2 cups

Amount Per Serving

Calories 270


 
% Daily Value*
Total Fat 8g
12%
Saturated Fat 3g
15%
Trans Fat 0g
 
Cholesterol 70mg
23%
Sodium 190mg
8%
Total Carbohydrates 25g
8%
Dietary Fiber 3g
12%
Total Sugars 5g
 
Added Sugars
NA*
Protein 26g
 

Vitamin D 0 mcg
0%
Calcium 68 mg
6%
Iron 1 mg
6%
Potassium 737 mg
15%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

NA* - We are currently in the process of integrating the new FDA Nutrition Standards. Added Sugar information is not currently available for the recipe. We will be updating the information shortly.