Rinse rice thoroughly in fine strainer under cold running water. Drain.
Combine 2 ½ cups chicken broth and rice in 2-quart saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered 1 hour or until rice is tender. Drain; set aside.
Melt butter in 3-quart saucepan over medium heat. Add carrot; cook and stir 3 minutes. Add onion, celery and mushrooms; cook and stir 23 to 4 minutes or until vegetables are tender. Remove from heat. Whisk in flour, salt and pepper until smooth.
Gradually stir in remaining 2 ½ cups chicken broth. Bring to a boil over medium heat; cook and stir 1 minute or until thickened. Stir in chicken and sherry. Reduce heat to low; simmer, uncovered, 3 minutes or until heated through.
Spoon ¼ cup cooked rice into each serving bowl. Ladle soup over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (390g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 140 (42%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 61.4mg||19 %|
|Sodium 481.3mg||17 %|
|Potassium 580.2mg||15 %|
|Total Carbohydrate 26.3g||8 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 22.6g|
|Protein 18.7g||27 %|
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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: 330
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