Try this Panera chicken wild rice soup recipe, or contribute your own.
Suggest a better descriptionIn stockpot heat oil, add celery and onion, swear until translucent. Add garlic, 3 cups chicken stock, 1 cup milk, 1/2 cup half and half, 1/2 tsp black pepper and 1/2 tsp oregano. Stir until well combined and bring to low boil. Stir in chicken. Wish together 1 cup milk, 1/4-1/2 cup half and half and corn starch until well blended. Stir into soup, return to slow boil stirring frequently. Add seasoning packet from rice and 1 bag of frozen riced cauliflour. Simmer and stir frequently until broth thickens.
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Serving Size: 1 (1590g) | ||
Recipe Makes: 1 | ||
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Calories: 660 | ||
Calories from Fat: 188 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.9g | 28 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 43.2mg | 13 % | |
Sodium 2113.3mg | 73 % | |
Potassium 1810.7mg | 48 % | |
Total Carbohydrate 76.7g | 23 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 74.1g | ||
Protein 38.2g | 55 % | |
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: 660
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