Recipe Details
Ingredients
-
5cupswater, or more as needed, divided
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1(14.5 ounce) canchicken broth
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2skinless, boneless chicken breast halves – cut into cubes
-
3mediumcarrots, chopped
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3stalkscelery, chopped
-
1mediumonion, chopped
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2cubes chicken bouillon
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⅓cupuncooked white rice
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salt and pepper to taste
Cooking Directions
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Combine 4 cups water and chicken broth in a large saucepan over high heat; bring to a boil. Add chicken, carrots, celery, onion, and bouillon cubes. Reduce the heat to low, cover, and simmer until vegetables are tender, about 15 minutes.
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Add rice and up to 1 cup water if necessary; simmer until rice is tender, about 15 minutes. Season with salt and pepper.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories105 | |
| % Daily Value * | |
| Total Fat 1g |
1% |
| Saturated Fat 0g |
1% |
| Cholesterol 3mg |
1% |
| Sodium 1077mg |
47% |
| Total Carbohydrate 22g |
8% |
| Dietary Fiber 2g |
9% |
| Protein 3g |
6% |
| Vitamin C 6mg |
6% |
| Calcium 48mg |
4% |
| Iron 1mg |
6% |
| Potassium 291mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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