By Korrine Castro
Chicken & Rice “noodle” soup
6 steps
Prep:5minCook:30min
Updated at: Tue, 17 Sep 2024 23:50:26 GMT
Nutrition balance score
Great
Glycemic Index
77
High
Glycemic Load
37
High
Nutrition per serving
Calories416.4 kcal (21%)
Total Fat11.3 g (16%)
Carbs47.4 g (18%)
Sugars4.2 g (5%)
Protein29.8 g (60%)
Sodium319.2 mg (16%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
start by cutting all your veggies + taking out all your seasonings
Pot
Cutting Board
Step 2
add your veggies & seasonings to a pot with a little bit of oil to sauté them & get them soft.
Step 3
once all your carrots, celery, mushrooms & onions have soften, add your chicken breast to the pot & cover with water add the bay leaves
Step 4
let it’s boil until the chicken has cooked. once the chicken is done, remove and shred. turn the pot down to a simmer. remove bay leaves here
Step 5
add shredded chicken back to the pot, mix & let it simmer for 1 min.
Step 6
turn pot up to a low boil, add your rice. once your rice is cooked, turn off & enjoy :)
Notes
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Makes leftovers
One-dish
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