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Chicken, Rice and Veggie Soup

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Chicken, Rice and Veggie Soup
  • Prep 10 min
  • Total 10 min
  • Ingredients 3
  • Servings 2
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When there's a chill in the air, soups take center stage. This three-ingredient soup is tasty and quick to prepare.
Updated Jul 22, 2010

Ingredients

  • 1 (10-oz.) pkg. frozen rice medley with peas and mushrooms
  • 1 cup cubed cooked chicken
  • 1 (14 1/2-oz.) can ready-to-serve chicken broth

Steps

  • 1
    Cook rice medley in microwave as directed on package.
  • 2
    Remove rice medley from pouch; place in medium saucepan. Add chicken and broth; cook over medium heat for 3 to 4 minutes or until thoroughly heated.

Nutrition Information

290 Calories, 8g Total Fat, 28g Protein, 27g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 3/4 Cups
Calories
290
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2g
10%
Cholesterol
60mg
20%
Sodium
1200mg
50%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
8%
Sugars
2g
Protein
28g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
2 Starch; 2 Other Carbohydrate; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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