Directions:
- Bring first five ingredients to boil in heavy large pot or Dutch oven over high heat.
- Mix in rice and thyme.
- Return soup to a boil.
- Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 30 minutes.
- Add chicken and simmer until heated through, thinning with additional broth if desired.
- Season with salt and pepper.
- Transfer soup to large bowl.
- Garnish with parsley and serve.
- Note: if using pasta instead of rice, add it with the chicken and simmer until the pasta is tender.
- I like corkscrew pasta in this.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.03 Kcal (1047 kJ) | ||
| Calories from fat | 128.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.25g | 22% | |
|---|---|---|---|
| Cholesterol | 25.43mg | 8% | |
| Sodium | 410.96mg | 17% | |
| Potassium | 483.9mg | 10% | |
| Total Carbs | 19.28g | 6% | |
| Sugars | 1.64g | 7% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 14.79g | 30% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.8mg | 5% | |
| Calcium | 40.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 68.46 Kcal (287 kJ) | ||
| Calories from fat | 35.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.9g | 22% | |
|---|---|---|---|
| Cholesterol | 6.96mg | 8% | |
| Sodium | 112.52mg | 17% | |
| Potassium | 132.49mg | 10% | |
| Total Carbs | 5.28g | 6% | |
| Sugars | 0.45g | 7% | |
| Dietary Fiber | 0.3g | 4% | |
| Protein | 4.05g | 30% | |
| Vitamin C | 0.8mg | 5% | |
| Iron | 0.2mg | 5% | |
| Calcium | 11mg | 4% | |
* 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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