Directions:
- Bring water to a boil in a Dutch oven. Add chicken and cook until done. Remove chicken from broth to cool, reserving broth in Dutch oven.
- Meanwhile, sauté 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 sautéed vegetables and chicken to reserved broth. Stir in rice and salt and simmer 15 minutes.
- Mix together milk and cornstarch; add to soup. Stir until thickened.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2113.18 Kcal (8847 kJ) | ||
| Calories from fat | 559.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.14g | 96% | |
|---|---|---|---|
| Cholesterol | 410.29mg | 137% | |
| Sodium | 6560.58mg | 273% | |
| Potassium | 2854.7mg | 61% | |
| Total Carbs | 260.87g | 87% | |
| Sugars | 35.06g | 140% | |
| Dietary Fiber | 8.57g | 34% | |
| Protein | 126g | 252% | |
| Vitamin C | 16.9mg | 28% | |
| Vitamin A | 1.8mg | 60% | |
| Iron | 7.9mg | 44% | |
| Calcium | 1107mg | 111% | |
| Amount Per 100 g | |||
| Calories | 39.77 Kcal (167 kJ) | ||
| Calories from fat | 10.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.17g | 96% | |
|---|---|---|---|
| Cholesterol | 7.72mg | 137% | |
| Sodium | 123.48mg | 273% | |
| Potassium | 53.73mg | 61% | |
| Total Carbs | 4.91g | 87% | |
| Sugars | 0.66g | 140% | |
| Dietary Fiber | 0.16g | 34% | |
| Protein | 2.37g | 252% | |
| Vitamin C | 0.3mg | 28% | |
| Iron | 0.1mg | 44% | |
| Calcium | 20.8mg | 111% | |
* 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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