Directions:
- Cook chicken in broth with onions, celery and carrots.
- Approx 1 1/2 hours.
- Remove skin and bones, chop chicken, skim fat.
- Return chicken to the pot, add herbs and rice.
- In a seperate pot, melt butter, add flour, whisk for 1 min, slowly add your cream and milk and whisk over low heat till thickened.
- Add to the pot with the chicken, rice and broth, stirring till smooth and thick.
- Heat through.
- Serve with parsley on top.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 450.55 Kcal (1886 kJ) | ||
| Calories from fat | 273.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.41g | 47% | |
|---|---|---|---|
| Cholesterol | 108.73mg | 36% | |
| Sodium | 484.63mg | 20% | |
| Potassium | 514.11mg | 11% | |
| Total Carbs | 25.21g | 8% | |
| Sugars | 6.72g | 27% | |
| Dietary Fiber | 2.06g | 8% | |
| Protein | 19.71g | 39% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.4mg | 8% | |
| Calcium | 189.5mg | 19% | |
| Amount Per 100 g | |||
| Calories | 120.98 Kcal (507 kJ) | ||
| Calories from fat | 73.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.16g | 47% | |
|---|---|---|---|
| Cholesterol | 29.2mg | 36% | |
| Sodium | 130.13mg | 20% | |
| Potassium | 138.04mg | 11% | |
| Total Carbs | 6.77g | 8% | |
| Sugars | 1.81g | 27% | |
| Dietary Fiber | 0.55g | 8% | |
| Protein | 5.29g | 39% | |
| Vitamin C | 1.1mg | 7% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.4mg | 8% | |
| Calcium | 50.9mg | 19% | |
* 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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