Chicken and rice cream soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups fat free half & half1 cup sliced mushrooms1 cup chopped carrots1 cup diced onion.5 lb cooked shredded chicken breast1 cup cooked rice3/4 cup flour1/2 stick butter4 cups chicken stock
Sautee in butter onion, carrots, and mushrooms until softened. Heat stock on low. Add 1 cup of water to flour until it is smooth, add to butter mixture and cook until flour is browned. Add a few cups of stock to pan to blend until soup has no flour lumps. Dump the flour/veggie mix in the pot of stock. Add chicken and cooked rice and cook 1 hour. Serve.
Number of Servings: 8
Recipe submitted by SparkPeople user BUBRA007.
Number of Servings: 8
Recipe submitted by SparkPeople user BUBRA007.
Nutritional Info Amount Per Serving
- Calories: 246.6
- Total Fat: 8.7 g
- Cholesterol: 39.0 mg
- Sodium: 331.1 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 1.3 g
- Protein: 13.9 g