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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (72g) Recipe makes 6 servings |
||
| Calories 100 | ||
| Calories from Fat 7 | (7%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.9g | 1% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 13mg | 4% | |
| Sodium 165mg | 6% | |
| Potassium 165mg | 4% | |
| Total Carbohydrate 17.1g | 5% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 1.3g | ||
| Protein 5.5g | 11% | |
Ingredients
- 1/4 lb diced cooked chicken meat
- 1 cup diced carrot
- 1 cup sliced celery
- 1 chicken bouillon cube
- 1/2 cup long grain rice
- 2 tablespoons cornstarch or flour
- salt (to taste)
- water (to desired consistency)
- ground black pepper (to taste)
Directions
1
Heat about 5 or 6 cups of water to a boil and add the carrot, celery, bouillon cube, and salt. Boil for about 5-10 minutes.2
Add the chicken meat and rice. Also, if you have leftover chicken skin and fat from remaining meat, this adds a bit of flavor.3
Periodically check rice for cooked texture. Once it is done or nearly done, slowly stir in the corn starch (or flour) to obtain a slightly thicker texture.4
Add water or rice to desired quantity and texture. Adjust flavor with salt and pepper to desired. You can also add another bouillon cube for more flavor.
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Browse similar recipes by category
- Course > Soups
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > North American
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: Chef #1372627
On Oct 16, 2009
It was great! My 4yr old won't eat the egg noodles we use in Chicken Noodle Soup and this worked out better. I added 2 cups of chicken broth instead of more water and bouillon cube.
From: Chef #516382
On Dec 18, 2008
This is great comfort food when the family isn't feeling well. I didn't have cooked chicken so added raw cubed chicken after the veggies and boiled it until the chicken was cooked through, then added the rice. I also added two cloves of garlic and some onion flakes, but no corn starch just because I forgot it.
From: lovinmykids
On Sep 14, 2008
Easy recipe I used chicken bones from our supper and boiled it for an hour. Then added chunks of chicken. I also added Garlic and Ginger...hmmm. thanks for the recipe
From: Bergy
On Jun 22, 2005
I made & served this soup in 45 minutes and it was delicious. I added some Garlic, onion and a tsp of chili flakes. I omitted the cornstarch because it was just the right consistency without it. I do like recipe that can be made and served in under an hour Thanks lynxpilot for a keeper
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