A delicious soup with inexpensive chicken finished with expensive wild rice. This is an easy to make cream soup that will wow your dinner guests.
In a Dutch oven, heat butter over medium-high heat. Add the carrots, celery, and onion. Cook and stir veggies until tender.
Stir in the flour until blended, and then cook until bubbly. Gradually whish in the broth. Bring to a boil, stirring constantly. Stir for 2-3 minutes or until thickened. Stir in wild rice, half and half, cooked chicken, parsley, salt and pepper. Reduce heat, simmer, covered for 20 minutes, stirring occasionally.
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Serving Size: 1 Serving (293g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 391 | ||
Calories from Fat: 161 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.9g | 24 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 60.5mg | 19 % | |
Sodium 377.4mg | 13 % | |
Potassium 489.9mg | 13 % | |
Total Carbohydrate 40.5g | 12 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 37.6g | ||
Protein 17.8g | 25 % | |
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: 391
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