Soups

Chicken Rice Soup

46
8
1 fryer or different parts of chicken; thawed and washed
4 cans of Swanson's chicken broth; organic
1 bunch of fresh cilantro; chopped
1 Tbsp of fresh chives; chopped
1 tsp fresh rosemary; chopped
1 Tbsp sea salt
1/2 tsp of fresh ground pepper
2 potatoes; peeled and quartered
1/2 medium onion; diced
1 raw carrot, diced
2 Tbsp real butter
1 Tbsp olive oil
1 cup of rice; white or brown
n a moderate oven (375 high altitude; 350 regular altitude) place chicken that has been placed in a shallow pan; drizzle with olive oil and sprinkle salt and pepper. Bake for one hour. Remove from oven and let cool enough to skin and bone. Then cut chicken into bite size pieces and set aside. From the pan add some water (approx 1 cup) and scrape the pan to get the juices and brownings from it. Add this to the chicken broth. Set aside. In a large stock pot put the butter, carrot and onion. Saute until onions are soft; then add the chicken broth, potatoes and rice. Add one more cup of water to mixture and bring to a boil. Bring down the mixture and simmer until rice and potatoes are soft. Add the chicken pieces, spices and simmer until all flavors are incorporated. You may thicken this a bit to your liking but the rice and potatoes usually will be enough. You may add more broth to this mixture for a less thick soup or cook it down for a thicker one if you wish. Serve with crusty french bread or Italian rolls and fresh vegetables.
Nutritions

Calories
174

Sodium
1697mg
70% DV

Fat
8g
12% DV

Protein
6g
13% DV

Carbs
18g
6% DV

Fiber
4g
17% DV
foodmeanderings.com

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