Chicken and Wild Rice Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 528.1
- Total Fat: 27.6 g
- Cholesterol: 125.0 mg
- Sodium: 373.4 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 2.9 g
- Protein: 28.7 g
View full nutritional breakdown of Chicken and Wild Rice Soup calories by ingredient
Number of Servings: 8
Ingredients
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Uncle Bens Wild Brown Rice, long grain, 4 cup cook according to package directions
Simmer onions and carrots in 1 cup water in the large soup pot:
Onions, raw, 1 cup, chopped
Carrots, raw, 1 cup, chopped
Chicken Breast, no skin, 3 breast, bone and skin removed bake for 1 and 1/2 hours on 300 degrees then pull apart in little pieces
In a little saucepan put butter and flour whisk and simmer
Butter, salted, .75 cup
Flour, white, .75 cup
Half and Half Cream, 2 cup
Chicken Broth, 1 cup (8 fl oz)
Soup, bouillon cubes and granules, low sodium, dry, 2 teaspoon
Milk, 2%, 2 cup
After the rice, chicken, and vegetables are all cooked put everything in the large soup pot and simmer until warm. Salt and pepper to taste.
Directions
Uncle Bens Wild Brown Rice, long grain, 4 cup cook according to package directions
Simmer onions and carrots in 1 cup water in the large soup pot:
Onions, raw, 1 cup, chopped
Carrots, raw, 1 cup, chopped
Chicken Breast, no skin, 3 breast, bone and skin removed bake for 1 and 1/2 hours on 300 degrees then pull apart in little pieces
In a little saucepan put butter and flour whisk and simmer
Butter, salted, .75 cup
Flour, white, .75 cup
Half and Half Cream, 2 cup
Chicken Broth, 1 cup (8 fl oz)
Soup, bouillon cubes and granules, low sodium, dry, 2 teaspoon
Milk, 2%, 2 cup
After the rice, chicken, and vegetables are all cooked put everything in the large soup pot and simmer until warm. Salt and pepper to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user COOLEYFAM.
Simmer onions and carrots in 1 cup water in the large soup pot:
Onions, raw, 1 cup, chopped
Carrots, raw, 1 cup, chopped
Chicken Breast, no skin, 3 breast, bone and skin removed bake for 1 and 1/2 hours on 300 degrees then pull apart in little pieces
In a little saucepan put butter and flour whisk and simmer
Butter, salted, .75 cup
Flour, white, .75 cup
Half and Half Cream, 2 cup
Chicken Broth, 1 cup (8 fl oz)
Soup, bouillon cubes and granules, low sodium, dry, 2 teaspoon
Milk, 2%, 2 cup
After the rice, chicken, and vegetables are all cooked put everything in the large soup pot and simmer until warm. Salt and pepper to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user COOLEYFAM.
Member Ratings For This Recipe
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