Try this Slow Cooker Wild rice soup recipe, or contribute your own.
Suggest a better descriptioncombine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6 hours or on high for 4 hours. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium hear, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 minutes.
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Serving Size: 1 Serving (9862g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4439 | ||
Calories from Fat: 1300 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 144.5g | 193 % | |
Saturated Fat 75.8g | 379 % | |
Monounsaturated Fat 38g | ||
Polyunsanturated Fat 10g | ||
Cholesterol 1453.2mg | 447 % | |
Sodium 156676mg | 5403 % | |
Potassium 13337.7mg | 351 % | |
Total Carbohydrate 175.3g | 52 % | |
Dietary Fiber 7.4g | 30 % | |
Sugars, other 167.9g | ||
Protein 587.4g | 839 % | |
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: 4439
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