Wednesday, January 19, 2011

Chicken Soup

4 chicken breasts
8 C water
¼  C rice
½ can tomatoes sauce
½ small onion, chopped small
2 cilantro springs
1 lemon

1. Remove skin and bones from chicken breasts.
2. Boil chicken in water until fully cooked. Remove from water and set aside to cool.
3. Add rice, tomato sauce, and onion to chicken broth. Cook over low heat until rice is ready (about 25 minutes). Add cilantro.
4. Cut cooled chicken into small pieces.
5. When serving, put pieces of chicken at the bottom of each bowl. Then pour desired amount of soup with rice into each bowl. Squeeze a few drops of lemon on each serving.        

Nutrition information per serving:
Daily requirements:
FAT: 7% of calories from fat (low)
FAT: less tan 30% of calories from fat
FIBER:  less tan 1 gram  (med)
FIBER: 20-30 grams
FRUITS/VERTABLES: 5-9 servings



  1. I am interested in more healthy soup recipes.

  2. Thank you so much for this recipe!

  3. Ok that sounds so super easy, and full of flavor! Yum!!

  4. I too love chicken soups, so filling healthy and what the whole family needs on a cold winters day. Great post I will defiantly be trying some!

  5. Your soup looks amazing! I never would have thought to roast canned tomatoes. I bet that adds such great flavor to the soup.UpdateLand

  6. That is it. Extremely straightforward. Be that as it may, gracious, so intricate!

  7. I like to cook it before writing my argumentative essays few times a week. I practice and helps me a lot.

  8. Extremely interested to try this! it looks perfect and tasty! Can’t wait to have this anytime of the day, love it!


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