Directions:
- Salt the chicken with garlic salt and pepper.
- Brown in a dutch oven or soup pot remove from pot.
- In same pot add remaining olive oil and butter.
- Add vegetable and lemon zest (not the lemon juice yet).
- Cook the veggies down about 10 minutes maybe less.
- Add the chicken back to the pot and add the chick broth, basil,
- And lemon juice.
- While thats cooking prepare 2 cups brown minute rice according
- To package.
- When the soup is finished about 20 minutes put in bowls.
- And spoon brown rice on top of bowls.
- Serve with a nice crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 356.5 Kcal (1493 kJ) | ||
| Calories from fat | 104.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.61g | 18% | |
|---|---|---|---|
| Cholesterol | 41.08mg | 14% | |
| Sodium | 267.54mg | 11% | |
| Potassium | 269.4mg | 6% | |
| Total Carbs | 51.4g | 17% | |
| Sugars | 2g | 8% | |
| Dietary Fiber | 4.2g | 17% | |
| Protein | 16.15g | 32% | |
| Vitamin C | 28.9mg | 48% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 12.3mg | 68% | |
| Calcium | 19.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 182.89 Kcal (766 kJ) | ||
| Calories from fat | 53.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.96g | 18% | |
|---|---|---|---|
| Cholesterol | 21.07mg | 14% | |
| Sodium | 137.25mg | 11% | |
| Potassium | 138.2mg | 6% | |
| Total Carbs | 26.37g | 17% | |
| Sugars | 1.03g | 8% | |
| Dietary Fiber | 2.15g | 17% | |
| Protein | 8.29g | 32% | |
| Vitamin C | 14.8mg | 48% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 6.3mg | 68% | |
| Calcium | 10mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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