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Chicken and Yellow Rice Soup

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)12.7431
Protein (g)51.7629
Carbohydrates (g)70.8194
Energy (kCal)588.85
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Separate and place the chicken pieces in a 3 quart or larger pot. Discard the wing tips. | 2. Add the garlic, onion, carrots and chicken broth and bring to a boil. | 3. Add the package of yellow rice and stir well. | 4. Turn down to a simmer and cover. | 5. Simmer for 1/2 hour until rice and vegetables are tender. | 6. Serve in wide bowls, including some broth. This is practically a meal in itself. | 7. People can easily remove the bones and skin from the chicken pieces in their bowls, or if you prefer, you could take the chicken pieces from the cooked soup and remove bones and skin before serving, returning the chicken meat to the soup. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 6 -12 cooked - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    green onion 3 sliced 57.51 12.2262 2.0661 1.0011
    carrot 4 peeled cut 209.92 49.0496 4.7616 1.2288
    chicken broth 4 cups low sodium 312.48 7.56 44.5536 10.4832
    yellow rice 1 package used - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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