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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large soup pot, saute the carrots, onion and celery in the oil over medium high heat for 10 minutes, stirring occasionally. | 2. Add the chicken broth and rice, bring to a boil, then simmer on low for 15 minutes. | 3. Add the chicken and pepper and continue cooking until the vegetables are tender, about 15 to 20 minutes. | 4. Add the chopped parsley. Add salt to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	3		peeled sliced	88.56	20.6928	2.0088	0.5184
onion	1		diced	60.0	14.01	1.65	0.15
celery	2	sticks	sliced	-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
chicken broth	12	cups	low sodium	937.44	22.68	133.6608	31.4496
grain rice	1	cup		-	-	-	-
chicken meat	3 1/2	cups	cooked shredded	-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
tarragon	1	pinch	dried	0.1106	0.0188	0.0085	0.0027
salt				-	-	-	-

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