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Nutrition Facts

Serving Size 1 (116g)

Recipe makes 8 servings

The following items or measurements are not included below:

low-fat chicken broth

2 slices lemons

1/8 cayenne pepper

Calories 116
Calories from Fat 21 (18%)
Amount Per Serving %DV
Total Fat 2.3g 3%
Saturated Fat 0.6g 3%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 21mg 7%
Sodium 345mg 14%
Potassium 237mg 6%
Total Carbohydrate 14.9g 4%
Dietary Fiber 1.8g 7%
Sugars 2.7g
Protein 9.0g 18%

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Chicken, Rice and Cabbage Soup

Recipe #57042 | 40 min | 15 min prep | add private note
Molly53

By: Molly53
Mar 24, 2003

A tasty soup from a cookbook called "Lean and Lovin' It". Cut down on the white pepper and cayenne for a less spicy soup.

SERVES 8 (change servings and units)

Ingredients

Directions

  1. 1
    In a medium saucepan over high heat, bring chicken broth to a boil.
  2. 2
    Add onions and rice.
  3. 3
    Reduce heat to low.
  4. 4
    Simmer, covered, for 12 minutes.
  5. 5
    Meanwhile bring a large pot of water to a boil.
  6. 6
    Add cabbage and boil for 2 minutes.
  7. 7
    Drain.
  8. 8
    Add cabbage and lemon slices to the broth/rice.
  9. 9
    Simmer for 5 minutes.
  10. 10
    Add chicken, parsley, salt, white pepper and cayenne.
  11. 11
    Simmer until the chicken is heated.
  12. 12
    Stir in the cornstarch mixture.
  13. 13
    Return soup to a simmer.
  14. 14
    Serve hot.

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Featured Reviews for This Recipe

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From: ~Nimz~

On Oct 10, 2009

Excellent. As others have done, I also added carrot strips and celery saute'd with the onion in a little oil. Then added the broth. I cooked 2 very small chicken breast in the broth to give it a little richer flavor. The seasoning was perfect but I left out the parsley because I didn't have any. Full of flavor and so easy to make. Thanks Molly. Made this for Think Pink Breast Cancer Awareness Event October 09

1 person found this review helpful

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  • From: Dizzyfreedom

    On Aug 24, 2009

    Delicious. I saute'd onion, one carrot, one large celery & 3 cloves of minced garlic in olive oil. Then added 8 cups of water and 2 chicken thighs because broth has sodium and we can't use it. I also added 1/4 cup of barley [instedad of rice] and 1/2 cup of yellow split peas because we need the fiber. Everything else we did as instructed and it was yummy! Thank you!

    2 people found this review helpful

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    From: Kim127

    On May 2, 2003

    What a great soup and low-fat! I used turkey breast and that's about the only change I made. I'll be making this again and again, and without guilt if I feel like seconds!!

    4 people found this review helpful

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  • From: luvmybge

    On Aug 2, 2009

    Great flavor. I tripled the recipe. I also used celery and carrots. Plus... I cooked the boneless breasts right in the soup and then chopped them up later when the soup was done. I also skipped cooking the cabbage separately because you lose so much flavor by cooking and draining it.. I sauteed it right along with the carrots, onions and celery.. then added the broth and raw chicken with the rice. Mmm.. comfort food.

    3 people found this review helpful

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  • Read all 15 reviews

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