Try this Chickpea Wild rice soup recipe, or contribute your own.
Suggest a better descriptionFreezer. Add all ingredients to a gallon sized bag and remove as much air as possible and freeze
Instant pot: Frozen; add contents into an instant pot. Add 1/4 cup water. Cook for 30 min at high pressure then allow 10 minutes for natural release. From thawed or freshly made: transfer into instant pot. Cook for 28 min at high pressure, then allow 10 min for natural release. Crock pot: From frozen, transfer to crock pot. Cook on high for 4-5 hours. From thawed or freshly made, transfer into slow cooker. and cook on high 3-4 hours or low 6-7 hours. To serve: After cooking shred chicken if used. Then in a small saucepan melt the butter over medium heat. Add cornstarch & whisk for 30 seconds until smooth. Add in whole milk and whisk, stirring constantly until thickened. Add to soup and stir gently until all blended together and creamy. Serve.
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Serving Size: 1 Serving (398g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 456 | ||
Calories from Fat: 148 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.4g | 22 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 70mg | 22 % | |
Sodium 962.1mg | 33 % | |
Potassium 551.3mg | 15 % | |
Total Carbohydrate 52.4g | 15 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 46.1g | ||
Protein 25.7g | 37 % | |
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: 456
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