Chewin'

the News

March 2007

Chicken Rice Soup

Click here to go to a Printer Friendly Page.

Advantage Cooking owners click here to download this recipe.

Don't own Advantage Cooking? Click here to learn about this great software.

Recipes:	1	2	3	4	5	6
Servings:	6	12	18	24	30	36
Ingredients:
Chicken broth	6 C.	12 C.	18 C.	24 C.	30 C.	36 C.
*Chicken, cooked & diced	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Dried minced onion	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2T.
Dry vegetable soup mix	2 packets	4 packets	6 packets	8 packets	10 packets	12 packets
On Hand:
Rice, cooked	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.

*2-1/2 lb. whole chicken = 2-1/2 C. cooked, diced meat

*1 large chicken breast is about 3/4 cup cooked, diced

Assembly Directions:

Put chicken broth in a large pot over medium heat. Add chicken, onion, and dry soup mix. Simmer five minutes until ingredients are mixed. Cool. Cook rice and put in a separate freezer bag to stir in later.

Freezing Directions:

Pour into freezer container. Seal, label and freeze.

Serving Directions:

Thaw soup in refrigerator or microwave. Heat over low heat or in microwave. Add Rice, cooked when soup is warm and stir to mix.

Comments:

This is a favorite soup of ours. It’s so easy and freezes well. We usually have a slow cooker full of this soup waiting for us after a night of trick-or-treating.

Nutritional Information:

Per Serving: 185 Calories; 4g Fat (17.9% calories from fat); 21g Protein; 16g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 1327mg Sodium. 

Exchanges: 1/2 Grain (Starch); 2-1/2 Lean Meat.

<<<<<<< Go to the March 2007 Newsletter