Fry, drain, and crumble bacon; set aside. Saute onion and celery in butter until tender. Stir in flour, salt, thyme, and paprika. Heat until bubbly. Add cooked chicken, Chicken broth, worcestershire sauce, sherry, milk, and half and half, stirring until thickened. Cool. Fold in rice and bacon. Freeze, using freezer bag method.
Serving Day: heat soup in saucepan until bubbly.
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|Serving Size: 1 Serving (219g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 343 (74%)|
|Amt Per Serving||% DV|
|Total Fat 38.2g||51 %|
|Saturated Fat 17.1g||85 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 108.1mg||33 %|
|Sodium 475.1mg||16 %|
|Potassium 385.3mg||10 %|
|Total Carbohydrate 9.5g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 9.2g|
|Protein 19.8g||28 %|
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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: 462
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