Mark Bittman's Chicken and Rice Soup Recipe

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Mark Bittman's Chicken and Rice Soup
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Ingredients:

Directions:

  1. Place stock in a large, deep saucepan and turn the heat to medium-high.
  2. When the stock is just about boiling turn the heat down to medium so that it bubbles but not too vigorously.
  3. Stir in the rice, celery, and carrot.
  4. Cook, stirring occasionally, until the vegetables are tender, about 20 minutes.
  5. Stir in the chicken. If raw, cook 5 to 8 minutes or until cooked.
  6. If chicken is cooked, cook 2 to 3 minutes or until hot.
  7. Season with salt and pepper to taste.
  8. ** you can sub 1 cup cooked chicken for the raw, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 150.96 Kcal (632 kJ)
Calories from fat 79.85 Kcal
% Daily Value*
Total Fat 8.87g 14%
Cholesterol 53.24mg 18%
Sodium 1247.37mg 52%
Potassium 460.69mg 10%
Total Carbs 2.01g 1%
Sugars 1.08g 4%
Dietary Fiber 0.78g 3%
Protein 10.96g 22%
Vitamin C 25.8mg 43%
Vitamin A 0.2mg 5%
Iron 0.6mg 3%
Calcium 37.3mg 4%
Amount Per 100 g
Calories 36.51 Kcal (153 kJ)
Calories from fat 19.31 Kcal
% Daily Value*
Total Fat 2.15g 14%
Cholesterol 12.87mg 18%
Sodium 301.64mg 52%
Potassium 111.41mg 10%
Total Carbs 0.48g 1%
Sugars 0.26g 4%
Dietary Fiber 0.19g 3%
Protein 2.65g 22%
Vitamin C 6.2mg 43%
Iron 0.1mg 3%
Calcium 9mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.6
    Points
  • 3
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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