Directions:
- Bring broth to a boil in a dutch oven. Add chicken and cook until done. Remove chicken from broth to cool, reserving broth in dutch oven.
- Saute carrots, celery, onion and parsley in butter in a large skillet until tender. Add garlic and cook one minute. Cut chicken into bite-size pieces. Add sauteed vegetables and chicken to reserved broth. Stir in rice, salt and pepper and simmer for 15 minutes. Mix together half-n-half and cornstarch; add to soup. Stir until thickened.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 163.63 Kcal (685 kJ) | ||
| Calories from fat | 68.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.64g | 12% | |
|---|---|---|---|
| Cholesterol | 36.53mg | 12% | |
| Sodium | 416.54mg | 17% | |
| Potassium | 196.2mg | 4% | |
| Total Carbs | 16.28g | 5% | |
| Sugars | 0.83g | 3% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 7.97g | 16% | |
| Vitamin C | 2.9mg | 5% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 3% | |
| Calcium | 68.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 48.01 Kcal (201 kJ) | ||
| Calories from fat | 20.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.24g | 12% | |
|---|---|---|---|
| Cholesterol | 10.72mg | 12% | |
| Sodium | 122.22mg | 17% | |
| Potassium | 57.57mg | 4% | |
| Total Carbs | 4.78g | 5% | |
| Sugars | 0.24g | 3% | |
| Dietary Fiber | 0.21g | 3% | |
| Protein | 2.34g | 16% | |
| Vitamin C | 0.8mg | 5% | |
| Iron | 0.2mg | 3% | |
| Calcium | 20mg | 7% | |
* 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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