Roast Chicken and Rice Soup Recipe

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Ingredients:

Serving

5 cups lower-sodium chicken broth
2 small carrots, peeled and thinly sliced
1/4 tsp kosher salt
1/4 tsp black pepper
3 cups coarsely chopped white meat and 1/2 cup sauce from roast chicken
1/2 cup chopped dill leaves
1 1/2 cups cooked brown rice
1 lemon, in wedges

Directions:

In a medium saucepan, bring the broth and carrots to a boil over high heat. Reduce the heat to medium. Simmer until the carrots are tender and cooked through (about 5 minutes).
Stir in the salt, pepper, chicken with its sauce, dill, and rice. Simmer, stirring occasionally, until heated through (about 5 minutes).
Squeeze in lemon juice to taste and serve hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3195.25 Kcal (13378 kJ)
Calories from fat	1318.99 Kcal
		% Daily Value*
Total Fat	146.55g	225%
Cholesterol	241.33mg	80%
Sodium	4754.73mg	198%
Potassium	2263.32mg	48%
Total Carbs	282.15g	94%
Sugars	22.31g	89%
Dietary Fiber	56.39g	226%
Protein	182.31g	365%
Vitamin C	73.5mg	122%
Vitamin A	11mg	367%
Iron	17.5mg	97%
Calcium	681.7mg	68%

Amount Per 100 g
Calories	139.19 Kcal (583 kJ)
Calories from fat	57.46 Kcal
		% Daily Value*
Total Fat	6.38g	225%
Cholesterol	10.51mg	80%
Sodium	207.13mg	198%
Potassium	98.6mg	48%
Total Carbs	12.29g	94%
Sugars	0.97g	89%
Dietary Fiber	2.46g	226%
Protein	7.94g	365%
Vitamin C	3.2mg	122%
Vitamin A	0.5mg	367%
Iron	0.8mg	97%
Calcium	29.7mg	68%

* 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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