Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

Cathy Schneider of DeKalb, Illinois, shared her family-favorite recipe for a chicken soup that has just enough twists to keep it interesting: sweet potato, green beans, brown rice and fresh-tasting dill. (If you prefer less dill flavor, just reduce the amount. The soup will still be delicious.)

Source: Midwest Living

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Recipe Summary test

prep:
20 mins
cook:
45 mins
total:
65 mins
Servings:
8
Yield:
11 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4- to 6-quart Dutch oven, brown the chicken in hot vegetable oil over medium heat until no longer pink. Remove from Dutch oven; set aside.

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  • Add chicken broth to Dutch oven, bring to boiling. Add brown rice. Reduce heat and simmer, covered, 10 minutes.

  • Add sweet potato and simmer, covered, 10 minutes.

  • Add browned chicken, carrot and green beans and simmer, covered, 10 minutes.

  • Add green onions and dillweed. Simmer, covered, 10 minutes or until vegetables and rice are tender. Season to taste with salt free seasoning, salt, and pepper.

Nutrition Facts

158 calories; fat 4g; cholesterol 29mg; carbohydrates 21g; mono fat 1g; poly fat 1g; insoluble fiber 3g; sugars 4g; protein 11g; vitamin a 8778.3IU; vitamin c 7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 4.2mg; vitamin b6 0.4mg; folate 22.1mcg; sodium 1005mg; potassium 453mg; calcium 44mg; iron 1.1mg.
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