Quite tasty and quick to make
Cut the chicken into 1/2 inch cubes. Melt the butter in a saucepan. Add the leeks and cook on medium until tender. Add the rice and chicken and cook for 2 minutes on medium. Add the stock. Cover the pan and simmer for 15 minutes or until the rice is tender. To make the garlic croutons heat the oil in a large skillet. Add the crushed garlic clove and bread cubes and cook until the bread is golden brown, stirring constantly to prevent burning. Drain on paper towels and sprinkle with a pinch of salt. Add the parsleyt to the soup and adjust the seasonings to taste with salt and pepper. Serve with the garlic croutons.
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Serving Size: 1 Serving (1423g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 331 | ||
Calories from Fat: 83 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 73.4mg | 23 % | |
Sodium 5349.5mg | 184 % | |
Potassium 779mg | 21 % | |
Total Carbohydrate 25.4g | 7 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 23.8g | ||
Protein 36g | 51 % | |
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: 331
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