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Chicken Rice Vermicelli Soup
Recipe #296716 |
30 min |
10 min prep |
SERVES
10
Ingredients
Directions
1
In large saucepan, bring water, celery and carrots to a boil.2
Stir in cubed chicken, rice/vermicelli mix and bouillon.3
Return to a boil then reduce heat, cover and simmer 15-20 minutes or til rice is tender.
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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (230g) Recipe makes 10 servings The following items or measurements are not included below: 4 cups chicken 2 teaspoons low-sodium instant chicken bouillon granules |
||
| Calories 61 | ||
| Calories from Fat 1 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 50mg | 2% | |
| Potassium 79mg | 2% | |
| Total Carbohydrate 14.0g | 4% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 0.8g | ||
| Protein 0.7g | 1% | |
| Vitamin A 1917mcg | 38% | |
| Vitamin B6 0.0mg | 1% | |
| Vitamin B12 0.0mcg | 0% | |
| Vitamin C 1mg | 1% | |
| Vitamin E 0mcg | 0% | |
| Calcium 16mg | 1% | |
| Iron 0mg | 0% | |
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