Pour water, rice and bouillon concentrate into large stockpot. Set to boiling on stove top.
Once boiling add chicken and vegetables and reduce heat to simmer. Simmer at least 15 min. Stir occasionally to remove stuck rice grains from bottom of pot.
Melt butter in a skillet and slowly incorporate the flour to make a roux.
Do not brown the roux, but keep it in the 'blonde' stage. Once all the flour is incorporated and the roux is just bubbly, add to the soup to desired thickness.
TASTE and season with salt and pepper to your liking.
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|Serving Size: 1 Serving (608g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 60 (22%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 58.2mg||18 %|
|Sodium 127mg||4 %|
|Potassium 657.5mg||17 %|
|Total Carbohydrate 34.6g||10 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 28.4g|
|Protein 24g||34 %|
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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: 271
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