Harvest Chicken Rice Soup Recipe

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Ingredients:

Serving

2 celery ribs with leaves
2 medium carrots
1 lb white potatoes, peeled
1 lb sweet potatoes, peeled
3 quarts water
2 lb broiler/fryer chicken pieces, skin removed
2 large onions, halved
3 reduced-sodium chicken bouillon cubes
3 cups cooked rice (prepared without added salt)
pepper to taste

Directions:

Cut vegetables into 2-in. pieces; place in a 5-qt. Dutch oven. Add the water, chicken, onions and bouillon. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours.
Strain broth and skim fat. Remove chicken; cool. Remove meat from bones and cut into bite-size pieces; set meat aside. Discard bones.
Puree the vegetables and broth in a blender; strain. Return chicken and broth to Dutch oven. Stir in rice. Cook over medium heat until bubbly, stirring occasionally. Season with pepper. Yield: 20 servings (5 quarts).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	229.39 Kcal (960 kJ)
Calories from fat	131.36 Kcal
		% Daily Value*
Total Fat	14.6g	22%
Cholesterol	49.51mg	17%
Sodium	201.43mg	8%
Potassium	300.17mg	6%
Total Carbs	15.59g	5%
Sugars	2.51g	10%
Dietary Fiber	2.24g	9%
Protein	8.16g	16%
Vitamin C	4.1mg	7%
Vitamin A	0.3mg	10%
Iron	1.2mg	6%
Calcium	37.9mg	4%

Amount Per 100 g
Calories	80.39 Kcal (337 kJ)
Calories from fat	46.04 Kcal
		% Daily Value*
Total Fat	5.12g	22%
Cholesterol	17.35mg	17%
Sodium	70.59mg	8%
Potassium	105.19mg	6%
Total Carbs	5.46g	5%
Sugars	0.88g	10%
Dietary Fiber	0.78g	9%
Protein	2.86g	16%
Vitamin C	1.4mg	7%
Vitamin A	0.1mg	10%
Iron	0.4mg	6%
Calcium	13.3mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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