Chicken and rice cream soup
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
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.
Number of Servings: 8
Recipe submitted by SparkPeople user BUBRA007.
