Creamy Chicken Rice Soup
1. In a large saucepan, saute the onion, carrot, celery and garlic in oil until tender. Stir in the broth, rice, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
2. In a small bowl, combine the flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Sir in the chicken; heat through.
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Serving Size: 1 Serving (975g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 752 | ||
Calories from Fat: 213 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.7g | 32 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 45.7mg | 14 % | |
Sodium 1125.3mg | 39 % | |
Potassium 1410.8mg | 37 % | |
Total Carbohydrate 107.8g | 32 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 100.7g | ||
Protein 25.6g | 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: 752
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