Description
A comforting and flavorful chicken soup with rice, perfect for chilly days and a great way to use leftover chicken.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup cilantro, chopped
- 6 cups chicken broth
- Salt and pepper to taste
- Juice of 1 lime
Instructions
- In a large pot, sauté the onion, garlic, and bell peppers until soft.
- Add the shredded chicken and cook for a few minutes.
- Stir in the rice and chicken broth, bringing to a boil.
- Reduce heat and let simmer until the rice is cooked, about 20 minutes.
- Add cilantro, lime juice, and season with salt and pepper.
- Serve hot.
Notes
For added nutrition, you can include more vegetables like carrots or corn. Adjust lime juice according to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg