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Soups & StewsChicken Soups: A - Ch >  Chicken and Rice Soup


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Yield: Makes 8 to 10 servings.

• 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

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 (


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