In 5-qrt Dutch oven over medium high heat, fry bacon until crisp. Add chicken to pan and brown well on all sides. Remove chicken and bacon and drain on paper towels. Pour off any fat in pan.
Return chicken and bacon to pan, add next 8 ingredients. Heat mixture just to boiling. Cover and simmer over low heat for 30 minutes or until chicken is fork tender. Cut meat from bones. Return to soup. Discard bones, cloves and bay leaf. In cup, with spoon, blend flour and water. Gradually add flour mixture to simmering soup, stirring. Add half-n-half; do not boil.
To serve: Ladle soup into bowls. Spoon a mount of hot rice into each of the bowls. Serves 6-8.
Preparation time: 1 1/2 hours
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|Serving Size: 1 Serving (1016g)|
|Recipe Makes: 6|
|Calories from Fat: 186 (19%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 213.3mg||66 %|
|Sodium 692.2mg||24 %|
|Potassium 1205.1mg||32 %|
|Total Carbohydrate 99.2g||29 %|
|Dietary Fiber 7.1g||29 %|
|Sugars, other 92g|
|Protein 87.2g||125 %|
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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: 958
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