Chicken, Mushroom & Rice Soup
Source: EatingWell Magazine, January/February 2017
To make ahead: Refrigerate stock and shredded chicken separately for up to 4 days.
Serving Size: about 2 cups each
379 calories; protein 39.8g; carbohydrates 29g; dietary fiber 3.4g; sugars 3.4g; fat 11.3g; saturated fat 3g; cholesterol 81.8mg; vitamin a iu 3115.7IU; vitamin c 9.5mg; folate 58.5mcg; calcium 51.2mg; iron 2.3mg; magnesium 87.3mg; potassium 605mg; sodium 738.2mg.
1 1/2 starch, 1 vegetable, 4 lean meat, 1/2 fat