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Italian Chicken Rice Soup

Total Time

Prep/Total Time: 30 min.

Makes

10 servings (2-1/2 quarts)

"I created this soup so my family and I could enjoy a satisfying sit-down meal on busy nights," writes Wendy Sorensen from Logan, Utah. "It's ready in no time but tastes like it simmered all day. Try adding fresh zucchini or using leftover turkey instead of chicken."

Ingredients

  • 1 can (49-1/2 ounces) chicken broth
  • 1 jar (26 ounces) meatless spaghetti sauce
  • 1-1/2 cups cubed cooked chicken
  • 2 tablespoons minced fresh parsley
  • 1/2 to 1 teaspoon dried thyme
  • 3 cups cooked rice
  • 1 teaspoon sugar

Directions

  1. In a Dutch oven, combine the broth, spaghetti sauce, chicken, parsley and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in rice and sugar. Simmer, uncovered, for 10 minutes or until heated through.

Nutrition Facts

1 cup: 143 calories, 2g fat (0 saturated fat), 19mg cholesterol, 898mg sodium, 21g carbohydrate (6g sugars, 1g fiber), 10g protein.

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