Chicken Vegetable Rice Soup Recipe
A simple, slim and delicious steamy meal-in-a-bowl that's sure to satisfy the entire family.
Servings: 6
Ingredients
- 6 cups chicken broth
- 1 can (14.5 ounces) petite diced tomatoes
- 2 teaspoons olive oil
- 1 medium-large onion, roughly chopped
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 12 ounces shredded cooked lean chicken (or turkey)
- 2 cups broccoli
- 2 cups cauliflower
- 1/3 cup long grain white rice
- Salt & pepper to taste
Instructions
- Place the chicken broth and diced tomatoes in a saucepan and heat until boiling.
- Meanwhile, heat the oil in a Dutch oven, or soup, pot over medium-high heat.
- Add the onion, carrots and celery and stir them together with a wooden spoon. Cook for around 10 minutes, partially covered, until the onion is golden and carrot has begun to soften.
- Add the basil and thyme and stir until fragrant, about 1 minute.
- Add the cooked chicken or turkey, broccoli, cauliflower, rice and boiling broth mixture. Give the soup a stir and bring to a boil.
- Reduce heat to low and simmer, partially covered, until the vegetables and rice are tender, 15 to 20 minutes.
- Turn off the heat. Taste and add salt and pepper to taste before serving.
Notes
Serving size: about 2 cups
Check the WW Points for this recipe and track it in the WW app.
(You must be logged into WW on a smartphone or tablet.) 3 SmartPoints (Green plan) 2 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 5 PointsPlus (Old plan)
(You must be logged into WW on a smartphone or tablet.) 3 SmartPoints (Green plan) 2 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 5 PointsPlus (Old plan)
Nutrition
Serving: 1/6th recipe, about 2 cups | Calories: 215kcal | Carbohydrates: 18g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 53mg | Sodium: 1057mg | Potassium: 623mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3740IU | Vitamin C: 50mg | Calcium: 79mg | Iron: 2mg