Italian Chicken Rice Soup Recipe
"I created this soup so my family and I could enjoy a satisfying sit-down meal on busy nights," writes Wendy Sorensen from Logan, Utah. "It's ready in no time but tastes like it simmered all day. Try adding fresh zucchini or using leftover turkey instead of chicken."
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
- 1 teaspoon sugar
- 2 tablespoons minced fresh parsley
- 3 cups cooked rice
- 1/2 to 1 teaspoon dried thyme
- 1-1/2 cups cubed cooked chicken
- 1 jar (26 ounces) meatless spaghetti sauce
- 1 can (49-1/2 ounces) chicken broth
- Carbohydrate 19.260588 g
- Cholesterol 0 mg
- Fat 0.147124 g
- Fiber 0.226680007648468 g
- Protein 1.621932 g
- Saturated Fat 0.0393072 g
- Serving Size 1 1 serving (68g)
- Sodium 116.6996 mg
- Sugar 19.0339079923515 g
- Trans Fat 0.0233204 g
- Calories 88 calories
Directions In a Dutch oven, combine the broth, spaghetti sauce, chicken, parsley and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in rice and sugar. Simmer, uncovered, for 10 minutes or until heated through. Yield: 10 servings (2-1/2 quarts). Originally published as Italian Chicken Rice Soup in Quick Cooking September/October 2003, p46 Nutritional Facts 1 serving (1 cup) equals 143 calories, 2 g fat (trace saturated fat), 19 mg cholesterol, 898 mg sodium, 21 g carbohydrate, 1 g fiber, 10 g protein. Print Add to Recipe Box Email a Friend
