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

Ingredients

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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

Preparation

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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