Italian Chicken and Rice Soup

Diabetes Appropriate
Egg-free
Nut-free
Heart-Healthy
High-Fiber
Low-Calorie
Low-Cholesterol
Low-Fat
Low-Saturated Fat
Low-Sodium
Low-Sugar
Weight Management
Dish type
Dinner
Serves
8
Ready in
8 hours 15 minutes

Ingredients

  • 1 tbsp. olive oil
  • 4 boneless, skinless chicken breast halves, cut into 1-inch pieces
  • 3 (14-oz.) cans low-sodium chicken broth
  • 1 (16-oz.) pkg. frozen mixed vegetables
  • 1 (15-oz.) can tomato sauce with Italian herbs
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 2 bags boil-in-bag white rice
  • 1/2 cup grated Parmesan (2 oz.)

Directions

Prep Time
10 minutes
Cook Time
8 hours 5 minutes
Ready in
8 hours 15 minutes
  1. Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper to taste. Add to skillet; cook and stir until chicken is browned. Transfer chicken to a 4- or 5-quart slow cooker. Stir in broth, frozen vegetables, tomato sauce, garlic powder and onion powder. Cover and cook on LOW 8 to 10 hours.
  2. Shortly before serving, cook rice according to package directions. Stir cooked rice into slow cooker; heat through. Season with salt and pepper to taste. Ladle soup into bowls and sprinkle with cheese. Serve warm.

Nutritional Information

Serving Size
1
Per Serving
Calories 262, Calories Fat 47, Total Fat 5g, Saturated Fat 1g, Cholesterol 39mg, Sodium 465mg, Carbohydrate 33g, Protein 21g
Serving Size1
Calories262
Calories Fat47
Calories (fat) extra18
Total Fat5g
Total Fat (extra)8
Saturated Fat1g
Saturated Fat (extra)9
Cholesterol39mg
Cholesterol (extra)13
Sodium465mg
Sodium (extra)19
Potassium315mg
Carbohydrate33g
Carbohydrate (extra)11
Fiber2g
Fiber (extra)11
Sugars3g
Protein21g
Omega30g
Vitamin A1346IU
Vitamin A (extra)27
Vitamin C8mg
Vitamin C (extra)14
Iron2mg
Iron (extra)12