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Chicken and Rice Soup
Source: dLife

A classic soup filled with chunks of chicken, plenty of vegetables, and grains of wild rice.

Prep Time: 20 minutes
Cook Time: 75 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 148.0
Total Carbs 16.9 g
Dietary Fiber 1.7 g
Sugars 1.5 g
Total Fat 2.3 g
Saturated Fat 0.6 g
Unsaturated Fat 0.2 g
Potassium 249.7 mg
Protein 14.3 g
Sodium 336.2 mg
Dietary Exchanges
, 1 Vegetables , 1 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
2 each  boneless skinless chicken breasts
7 cup  low fat unsalted chicken broth
1.3333 tbsp  chicken bouillon
2 cup  fresh mushroom slices
1 cup  fresh chopped onion
1 cup  fresh chopped celery
0 3/4 cup  Rice, wild, dry
2 tsp  minced garlic
0 3/4 tsp  ground thyme
0 3/4 tsp  dried rosemary
0.125 tsp  white pepper
  1. Spray a 4-quart pot with nonstick cooking spray and preheat over medium-high heat. Add the chicken breasts and brown for 2 minutes per side.
  2. Add the rest of the ingredients to the pot and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 25 minutes until the chicken is tender and cooked thoroughly. Remove the chicken from the pot at set it aside. Continue cooking the soup for 30 more minutes until the rice is tender.
  3. Cut the chicken into bite-sized pieces. Add the chicken to the soup and simmer for 1-2 minutes.

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