• prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
Print Save
  • servings:
  • Ingredients

    • 4 chicken bouillon cubes
    • 4 cups water
    • 1 32 ounce container of Chicken Broth
    • 1 cup diced carrots (we diced shredded carrots we had for leftover salad)
    • 2 cups cubed chicken (we chopped up Perdue Short Cuts already cooked Chicken)
    • 1 cup orzo pasta
    • 1 cup white rice
    • 1/2 cup diced onion or use dried onion
    • 1 bay leaf
    • 1 tsp salt
    • pinch of parsley
    • 1 tsp pepper

    Instructions

    Click Here For Step-By-Step Instructions

    Video

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 1630 % Daily Value *
    • Total Fat: 26 g 40.08%
    • Saturated Fat: 7 g 36.25%
    • Trans Fat: 0 g %
    • Cholesterol: 259 mg 86.34%
    • Sodium: 3607 mg 150.27%
    • Calcium: 486 mg 48.61%
    • Potassium: 1613 mg 46.08%
    • Magnesium: 0 mg 0%
    • Iron: 18 mg 101.78%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 209 g %
    • Dietary Fiber: 34 g 136.76%
    • Sugar: 16 g
    • Protein: 128 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 5 g
    • Vitamin A 216.91%
    • Vitamin C 64.97%
    • Vitamin D 3.86%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch12
    • Exchange - Vegetables5
    • Exchange - Lean Meat13
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total10 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total11 oz-eq

    OTHER RECIPES YOU MAY LIKE