Saturday, January 12, 2013

Soup for the Soul

Chicken Rice Soup

We had left over rice sitting in the fridge from a previous dinner begging to be used. So I decided to make Chicken Rice Soup.

4 Stalks of Celery, Chopped
3 Carrot , Chopped
1 Medium Onion, Diced
1 Medium Apple, Diced
4 Potatoes, Chopped
2 cloves of Garlic, Minced
We prepped celery, carrots, onion, apple, garlic, and potatoes the night before and stored in the refrigerator.



The next morning we dumped all our prepped items in to our 6QT Slow Cooker, along with the following items:

32oz Lite Fat Free Chicken Stock
4 Cups of Water
1 TSP Italian Seasoning
1 TSP Basil
 1 TSP Thyme
1 1/2 TSP of Black Pepper
(Celery, Carrot, Apple, Onion,Garlic, Potato and  Seasonings)

We then added  2 9oz Boneless Skinless Chicken Breast, that were browned in a frying pan with a little black pepper, powdered garlic and thyme. 




And let it simmer  to juicy goodness on low for twelve hours. 

 Was Delicious!

I analyzed the recipe to find out the nutritional information at CalorieCount.com .
Caloriecount.com lets you enter your own recipe with the servings. It then gives you the pros and cons of your recipe along with the nutritional facts.




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