Try this Chicken and Rice Soup With Mushrooms recipe, or contribute your own.
Suggest a better descriptionheat large skillet over medium high heat; add oil. Add onion and next three ingredients. Sauté 4 minutes or until vegetables are tender; add 2 cups water, stirring to loosen particles from bottom of skillet. Combine vegetable mixture, broth, and remaining ingredients (including seasoning packet from rice mix) in a 4-5 quart slow cooker. Cover and cook on low 4-4 1/2 hours or until rice is tender.
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Serving Size: 1 Serving (824g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1781 | ||
Calories from Fat: 1108 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 123.1g | 164 % | |
Saturated Fat 35.1g | 176 % | |
Monounsaturated Fat 51g | ||
Polyunsanturated Fat 26.4g | ||
Cholesterol 621.2mg | 191 % | |
Sodium 584.9mg | 20 % | |
Potassium 1585.9mg | 42 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.5g | ||
Protein 157.1g | 224 % | |
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: 1781
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