Nutritional Info

Nutrition Facts

Serving Size 1 (504g)

Calories 545
Calories from Fat 264 (48%)
Amount Per Serving %DIV
Total Fat 29.3g 45%
Saturated Fat 9.2g 46%
Monounsaturated Fat 10.3g
Polyunsaturated Fat 9.9g
Trans Fat 0.0g
Cholesterol 94.8mg 32%
Sodium 621.8mg 27%
Potassium 1485.5mg 32%
Total Carbohydrate 38.8g 13%
Dietary Fiber 1.7g 7%
Sugars 1.3g
Protein 37.6g 75%

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Recipe Description
This chicken soup has a lot of flavor, and the benefit of added nutrients thanks to the addition of spinach.
Prep time
20 min
Cook time
35 min
Ready In
55 min


Serves Tool

Serves To:USMetric
2   medium stalks celery, thinly sliced
1/4   parmesan cheese, grated
2   eggs
1   large yellow onion, finely chopped
3 Cup(c)  spinach
1 Quart(q)  basic chicken stock
1 Tablespoon(T)  butter
1/2 Teaspoon(t)  black pepper
1/4 Teaspoon(t)  salt
2 Tablespoon(T)  parsley, minced
1/2 Cup(c)  long grain white rice
1 Tablespoon(T)  vegetable oil
1 Pound(lb)  skinned and boned chicken breasts, cut into 3/4 inch cubes
2   medium carrots, peeled and thinly sliced


In a 5 or 6 quart Dutch oven over moderate heat, melt the butter in the oil.  Add the chicken and lightly brown, stirring occasionally, about 5 minutes.  Add the stock, carrots, celery, onion, rice, parsley, salt  and pepper. Cover, bring to a simmer over low heat, then cook until the rice is tender, about 20 minutes.  Add 3 cups chopped fresh spinach with the other ingredients.  Simmer as directed.  In a small bowl, lightly beat 2 eggs.  When the rice is tender, drizzle the eggs into the soup, whisking constantly.  Heat, whisking now and then, just until the soup returns to a simmer.  Remove from the heat and stir in 1/4 cup grated Parmesan cheese.

Additional notes

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Chicken Parmesan Soup
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