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Ingredientes
- 2 c. cubed leftover chicken
- 1/2 c. white rice
- 2 x carrot, shredded
- 2 stalk celery, minced
- 1 x onion, minced
- 2 clv garlic, minced
- 1/2 tsp dry basil
- 1/2 tsp dry oregano
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 x bay leaf
- 7 c. chicken stock
- 1/4 c. minced fresh parsley
Direcciones
- In a large soup pot, combine the chicken, rice, carrots, celery, onion, garlic, basil, oregano, salt, pepper, bay leaf and stock. Bring to a boil; reduce heat and simmer for 15 min or possibly till the rice is cooked.
- Remove the bay leaf. Stir in the parsley and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 396g | |
| Recipe makes 6 servings | |
| Calories 212 | |
| Calories from Fat 78 | 37% |
| Total Fat 8.63g | 11% |
| Saturated Fat 2.46g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 693mg | 29% |
| Potassium 477mg | 14% |
| Total Carbs 18.16g | 5% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.83g | 1% |
| Protein 14.47g | 23% |
