There may not be a more welcoming and warming soup than one with chicken and wild rice. Bold, woodsy flavors make it perfect for an autumn evening.
1. Saute ham in butter in a large pot over medium heat for 3-4 minutes; add onion, celery, and carrot. Cover, reduce heat to low, and sweat about 5 minutes, or until softened.
2. Stir in flour to coat vegetables; cook 1 minute, stirring constantly. Deglaze with sherry, scraping up bits from the bottom of the pot. Add broth, cooked rice, chicken, and seasonings. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes.
3. Finish with milk and scallions. Garnish each serving of soup with toasted almonds.
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Serving Size: 1 Serving (1683g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2970 | ||
Calories from Fat: 1691 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 187.9g | 250 % | |
Saturated Fat 71.5g | 358 % | |
Monounsaturated Fat 71.9g | ||
Polyunsanturated Fat 30.1g | ||
Cholesterol 881.2mg | 271 % | |
Sodium 1821.3mg | 63 % | |
Potassium 3930.4mg | 103 % | |
Total Carbohydrate 89.2g | 26 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 86.8g | ||
Protein 220.5g | 315 % | |
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: 2970
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