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Ingredients35 m servings 223 cals
Original recipe yields 4 servings
- In large saucepan mix broth and rice. Over medium-high heat, heat to a boil. Reduce heat to low. Cover and cook 20 minutes or until rice is done.
- Stir in parsley, vegetables and chicken. Heat through.
Per Serving: 223 calories; 1.7 g fat; 31.6 g carbohydrates; 20 g protein; 32 mg cholesterol; 1299 mg sodium. Full nutrition
ReviewsRead all reviews 2
I loved this! So easy and yummy on a cold night when everyone is fighting colds. The only thing I would recommend is cutting back the rice to maybe a 1/4 cup...is wasnt soupy enough...seemed mor...