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| INGREDIENTS |
| 4 cups |
fat-free, low-sodium chicken broth |
| 1 |
small onion, chopped |
| 2 |
ribs celery, sliced |
| 2 |
medium carrots, halved lengthwise and sliced |
| 1 cup |
sliced mushrooms |
| 1 cup |
green beans, sliced |
| ½ cup |
uncooked rice |
| 2 cups |
chopped cooked chicken |
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| RECIPE |
- Put broth in large Dutch oven or saucepan and heat over medium heat.
- As the broth begins to bubble, add vegetables and rice.
- Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally, until rice is tender.
- Add cooked chicken, stir, cover and let cook 2-3 minutes to warm everything.
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| SERVING SUGGESTION |
SERVING SIZE:
1½ cups
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
176 |
|
| Total Fat |
1 g |
|
| Sodium |
120 mg |
|
| Total Carbohydrates |
21 g |
|
| Fiber |
3 g |
|
| Protein |
21 g |
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