Try this Chicken and Wild Rice Soup recipe, or contribute your own.
Suggest a better descriptionHEAT oil in large saucepan over medium-high heat. Add chicken, mushrooms, onion and garlic; cook for 5 to 8 minutes or until vegetables are tender.
ADD rice, water, wine, bouillon, tarragon and thyme to saucepan. Bring to a boil. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Stir into soup mixture with remaining evaporated milk. Reduce heat to low.
Cook, stirring occasionally, for 8 to 10 minutes or until soup is thickened. Garnish with sliced green onion and bell pepper slivers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (231g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 211 | ||
Calories from Fat: 94 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 4.7g | 24 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 44.2mg | 14 % | |
Sodium 142.4mg | 5 % | |
Potassium 481mg | 13 % | |
Total Carbohydrate 15.3g | 5 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 14.5g | ||
Protein 14.3g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 211
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