CHICKEN AND RICE SOUP
Yield: Makes 8 to 10 servings.
Ingredients
• 3 cups canned peeled whole tomatoes, chopped
• 2 to 3 cups cooked chicken cubes
• 1 10-ounce package frozen green peas
• 1 10-ounce package frozen cut okra
• 12 to 15 whole small onions
• 1 cup sliced celery
• 1 cup sliced carrots
• 3/4 cup uncooked rice
• 2 tablespoons sugar (optional)
• 1/2 teaspoon ground black pepper
• 2 quarts (8 cups) chicken stock
Directions
Combine tomatoes, chicken, peas, okra, onions, celery, carrots, rice, sugar, pepper and stock in large saucepan or Dutch oven.
Simmer about 20 minutes or until rice and vegetables are tender.
Nutrition Facts
Calories 252
Total Fat 7g
Cholesterol 31mg
Sodium 1238mg
Total Carbohydrate 32g
Dietary Fiber 4g
Protein 18g
USA Rice Federation (www.usarice.com)
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