From Cook's Country. We use rotisserie chicken for convenience and punch up the flavors with cilantro and grated fresh ginger.
BEFORE YOU BEGIN
You can freeze the rotisserie chicken bones and use them to make chicken stock.
Heat oil in large saucepan over medium-high heat until shimmering. Add onion, mushrooms, ginger, ½ teaspoon salt, and ½ teaspoon pepper and cook until just beginning to brown, about 4 minutes.
Add broth and rice, scraping up any browned bits, and bring to boil. Reduce heat to medium-low and simmer until rice is tender, about 12 minutes. Stir in chicken and scallions and continue to cook until heated through, about 2 minutes longer. Season with salt and pepper to taste. Transfer soup to serving bowls, sprinkle with cilantro, and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (9959g)|
|Recipe Makes: Servings|
|Calories from Fat: 13670 (64%)|
|Amt Per Serving||% DV|
|Total Fat 1518.9g||2025 %|
|Saturated Fat 426g||2130 %|
|Monounsaturated Fat 638.2g|
|Polyunsanturated Fat 328.5g|
|Cholesterol 7360mg||2265 %|
|Sodium 6944.6mg||239 %|
|Potassium 18597mg||489 %|
|Total Carbohydrate 2.1g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.9g|
|Protein 1825.5g||2608 %|
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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: 21470
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