This soup is so delicious! It is creamy and comes together pretty quickly. The kids love it.
1. In a soup pot, heat chicken stock until just at a boil. Stir in rice, seasoning packet, celery, and carrots. Cook over medium heat for about 30 minutes, or until rice is tender. Add cooked chicken.
2. Add cream of chicken and cook for 15 minutes more.
3. Salt and pepper to taste. Garnish with parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (525g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 390 | ||
Calories from Fat: 164 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 59.2mg | 18 % | |
Sodium 1634.8mg | 56 % | |
Potassium 523.5mg | 14 % | |
Total Carbohydrate 30.1g | 9 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 29.3g | ||
Protein 24.8g | 35 % | |
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: 390
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