Chicken and Rice Pesto Soup

Name: Chicken and Rice Pesto Soup Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 12
Ingredients: 2 breast bone and skin removed Chicken Breast (cooked) no skin roasted; 0.75 cup Wild Rice; 3 cup (8 fl oz) Chicken Broth; 3 carrot Carrots cooked; 1 medium (2-1/2 dia) Onions raw; 1.5 cup whipped Heavy Whipping Cream; 0.25 cup Digiorno Basil Pesto Sauce

Minutes to Prepare: 10
Minutes to Cook: 50

Number of Servings: 12

Ingredients

2 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted 0.75 cup Wild Rice 3 cup (8 fl oz) Chicken Broth 3 carrot Carrots, cooked 1 medium (2-1/2" dia) Onions, raw 1.5 cup, whipped Heavy Whipping Cream 0.25 cup Digiorno Basil Pesto Sauce

Directions

Cook all ingredients (except Whipping Cream and Pesto) on High Pressure for 22 minutes. Let NPR for 10 mins. Let pressure out manually after 10 mins. Open lid and add whipping cream ( warmed up so it doesn't curdle) and pesto. Serve.

Serving Size: 1 cup

Number of Servings: 12

Recipe submitted by SparkPeople user JNSWAFER.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 145.4
Total Fat: 9.4 g
Cholesterol: 47.3 mg
Sodium: 318.1 mg
Total Carbs: 4.8 g
Dietary Fiber: 0.8 g
Protein: 10.6 g

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