Chicken and rice cream soup


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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Chicken and rice cream soup calories by ingredient
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Number of Servings: 8

Ingredients

    2 cups fat free half & half
    1 cup sliced mushrooms
    1 cup chopped carrots
    1 cup diced onion
    .5 lb cooked shredded chicken breast
    1 cup cooked rice
    3/4 cup flour
    1/2 stick butter
    4 cups chicken stock

Directions

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.

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