Soup, Stew and Chili: Warm Soup, Stew and Chili: Chicken Soup with Rice Dumplings

This low-fat soup is a real conversation piece.

Author: CalorieKing staff
Date: November 18, 2008

Serves: 4 person(s)
Yield: 4 x 2 cup servings

Preparation Time: 20 mins
Cooking Time: 20 mins


    2 pint strong reduced-sodium chicken stock or consomme
    3 cup water
    1 carrot, cut into very fine julienne strips
    1/2 cup cooked wild rice
    1 cup self-rising flour
    2 tsp baking powder
    1 pinch freshly ground black pepper, or to taste
    1/4 cup water, extra


    Place chicken stock, 3 cups water and carrot in a large saucepan and bring to the boil. Reduce heat to a gentle simmer.

    In a bowl, combine rice, flour, baking powder, pepper and sufficient water to form a stiff dough.

    Drop small teaspoons of rice dough into the soup in batches. Cover and steam for 10 minutes or until doubled in size.

    Serve immediately.

Nutritional Information
(Per Serving)

Calories:156 cals
Kilojoules:652 kJ
Fat:0.4 g
Carbohydrates:30.6 g
Protein:7.3 g
Cholesterol:0.0 mg
Sodium:990 mg
Saturated Fat:0.1 g
Fiber:1.7 g
Calcium:300.0 mg
Total Sugars:1.5 g

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