Light and Chunky Chicken Soup

Name: Light and Chunky Chicken Soup
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 cup of basmati rice; 1 cup Chopped carrot; 1 stick of Celery finelly chopped; 1/2 teaspoon dried basil; 1/2 teaspoon dried rosemary; fresh parsley; 1/2 a large onion or 1 small onion the size of an egg; Pepper; 1/2 teaspoon Salt; 1 whole Chicken

“If you want to add more gluten free and dairy free recipes to your collection, Light and Chunky Chicken Soup might be a recipe you should try. This main course has 420 calories, 27g of protein, and 20g of fat per serving. This recipe serves 6. For $1.7 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. It is brought to you by Foodista. This recipe is liked by 1 foodies and cooks. If you have basmati rice, salt, rosemary, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 72%, this dish is solid. If you like this recipe, you might also like recipes such as Chunky Chicken Soup, Chunky Chicken Soup, and Chunky Chicken Soup.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Basmati rice1 cup
Carrot1 cup
Celery finelly1 stalk
Basil½ tsp
Rosemary½ tsp
Parsley6 servings
A onion½
Bell pepper6 servings
Salt½ tsp
Chicken1 whole

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 45 min

1
Place the chicken in a pot and add enough water to cover the chicken. Three quarters of the pot full.
2
Add the onion, carrot bits, salt pepper, rosemary, basil.Bring to the boil and allow to simmer until the chicken starts to pull away from the bone.
3
Remove the chicken from the pot and let it cool. Strip the meat off in tiny bite sized pieces.In the meantime, add the cup of rice to the stock and let it simmer for another 10 - 15 minutes. The rice must be well cooked.

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