Directions:
- Bring stock to a boil, add chicken, celery, carrot and leeks. bring back to a boil and simmer for about 40 minutes until chicken is cooked through.
- Remove chicken and add corn and tomatoes.
- When chicken is cooled to touch chop it and return it to the soup.
- Add bouillon if your stock was not flavorful enough and season to taste with pepper, salt and creole seasoning (or see subs up top).
- Add wild rice blend and heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 636.55 Kcal (2665 kJ) | ||
| Calories from fat | 303.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.78g | 52% | |
|---|---|---|---|
| Cholesterol | 184.35mg | 61% | |
| Sodium | 400.8mg | 17% | |
| Potassium | 728.37mg | 15% | |
| Total Carbs | 39.98g | 13% | |
| Sugars | 6.92g | 28% | |
| Dietary Fiber | 2.38g | 10% | |
| Protein | 40.55g | 81% | |
| Vitamin C | 18.9mg | 32% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 3.8mg | 21% | |
| Calcium | 64.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 171.51 Kcal (718 kJ) | ||
| Calories from fat | 81.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.1g | 52% | |
|---|---|---|---|
| Cholesterol | 49.67mg | 61% | |
| Sodium | 107.99mg | 17% | |
| Potassium | 196.25mg | 15% | |
| Total Carbs | 10.77g | 13% | |
| Sugars | 1.87g | 28% | |
| Dietary Fiber | 0.64g | 10% | |
| Protein | 10.93g | 81% | |
| Vitamin C | 5.1mg | 32% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1mg | 21% | |
| Calcium | 17.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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