Vegetable Rice Soup
1/4 C (30 g) celery, chopped
1/4 C (42 g) onion, chopped
1/4 C (28 g) carrot, chopped
1 C (244 g) Campbell's chicken broth, prepared*
1 packet George Washington's golden seasoning
1/3 C (19 g dry) low pro rice, cooked
1/4 C (20 g) frozen broccoli, chopped
Combine chiken broth, seasoning packet, celery, onion, and carrots in a medium saucepan. Bring to a boil then reduce heat and simmer for 30 minutes or until vegetables are tender. Add cooked rice and broccoli. Salt and pepper to taste. Simmer until broccoli is cooked.
* Swanson's clear vegetable broth can be substituted for chiken broth to decrease phe content by a total 50 mg phe. Chicken can be added to the family portion
Total phe per recipe - 114 mg; total yield - 2 servings; phe per serving - 57 mg.
*Total phe per recipe with Swanson Vegetable broth - 50 mg
Recipe from Creative Family Cooking, Mid Atlantic Connection and MN PKU Foundation 2000 calendar.
