- 6 cups water or 1½ liters
- 50 g Egyptian rice or ¼ cup , washed
- 200 g skinned chicken breast fillets, cut into small cubes
- 1 sachet MAGGI® 11 Vegetables Soup
- 2 tablespoons fresh parsley, chopped
Chicken and Vegetables Soup
INGREDIENTS
Chicken and Vegetables Soup with
Chicken and Vegetables Soup with 
- 6 cups water or 1½ liters
- 50 g Egyptian rice or ¼ cup , washed
- 200 g skinned chicken breast fillets, cut into small cubes
- 1 sachet MAGGI® 11 Vegetables Soup
- 2 tablespoons fresh parsley, chopped
NUTRITIONAL INFORMATION
Chicken and Vegetables Soup with
Chicken and Vegetables Soup with
- Energy 114 (Kcal)
- Protein 11 (g)
- Carbohydrate 15 (g)
- Total Fat 1.2 (g)
HOW TO PREPARE
Chicken and Vegetables Soup with
Chicken and Vegetables Soup with
1
Add water and rice in a large saucepan. Bring to boil and simmer covered for 10 minutes or until rice is ½ cooked.
2
Add chicken and MAGGI 11 vegetables Soup to the saucepan, stir and simmer for another 10 minutes.
3
Add chopped parsley. Stir and serve immediately.
REVIEWS
Chicken and Vegetables Soup with
