Try this Roasted Chicken with Wild Rice Soup recipe, or contribute your own.
Suggest a better descriptionPrepare rice according to package directions and set aside. Heat oil in a large dutch oven over medium-high heat.
Add chopped onion and next 4 ingredients and saute for 6 minutes or until onion is tender.
Stir the flour, tarragon and thyme into the onion mixture, cook for 1 minute, stirring frequently.
Add 2 cups water, sherry, chicken broth and evaporated milk; bring to a boil. Reduce heat and simmer for 20 minutes or until slightly thick.
Stir in cooked rice and chicken; cook for 10 minutes or until thoroughly heated.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (203g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 213 | ||
Calories from Fat: 119 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.2g | 18 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 63.4mg | 20 % | |
Sodium 78.5mg | 3 % | |
Potassium 279.1mg | 7 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 4.5g | ||
Protein 16.4g | 23 % | |
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: 213
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