Try this Cream of Chicken and Wild Rice Soup recipe, or contribute your own.
Suggest a better descriptionRinse 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.
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Serving Size: 1 Serving (390g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 330 | ||
Calories from Fat: 140 (42%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 330
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