Vegetable W/ Rice Soup – a delicious recipe with Vegetable Broth, Salt, Kosher Salt, Pepper, isle, Onion. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Pour in entire container of vegetable broth. Add crushed garlic, yellow onion, celery, carrots and mushrooms. Add 2 cups water and bring to a slow rolling boil, stirring often. Add to taste, garlic salt, kosher salt, pepper, complete seasoning and onion powder. Next, add the chicken and stir. Turn heat to medium and do not cover. Let cook stirring occasionally for 45 minutes. Turn heat to low and cover with lid, keeping lid slightly tilted to keep from scorching on the bottom and cook for another 30 to 40 minutes.
2
You can add rice or noodles if you choose, but you will need to add more water. I generally add about 1 cup of rice and cook until the rice and vegetables are tender.
210
kcal
Calories
1
g
Fat
37
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 Container Vegetable Broth (Organic/Low Sodium), Lawry's Garlic Salt, Kosher Salt (add sparingly and taste after you have put all ingredients in), Pepper, and more.
Yes, Vegetable W/ Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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