1. Combine chicken, onion, boullion, celery, and carrots with 7 cups water. Bring to boil.
2. Reduce heat and simmer 30 minutes or until chicken is cooked.
3. Add rice package to water mixture and simmer 25 minutes or until rice is tender.
4. Add milk.
5. Mix cornstarch with 2 tablespoons water to make paste and add to soup to thicken.
0.8 g fats
7.7 g protein
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (289g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 7 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 10mg||3 %|
|Sodium 109.7mg||4 %|
|Potassium 352.5mg||9 %|
|Total Carbohydrate 12g||4 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 11g|
|Protein 7.1g||10 %|
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: 83
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