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

prep:
20 mins
cook:
45 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; total fat 4g; saturated fatg; polyunsaturated fat 1g; monounsaturated fat 1g; cholesterol 29mg; sodium 1005mg; potassium 453mg; carbohydrates 21g; fiber 3g; sugar 4g; protein 11g; trans fatty acidg; vitamin a 8778IU; vitamin c 7mg; thiaminmg; riboflavinmg; niacin equivalents 4mg; vitamin b6mg; folate 22mcg; vitamin b12mcg; calcium 44mg; iron 1mg.

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