Directions:
- Combine the broth, water, and rice in a large soup pot, and bring to a boil. Reduce heat, and cover. Simmer for 35 to 40 minutes, until rice is tender.
- Saute onions in butter or margarine in a medium saucepan, over low heat. Stir in flour, salt, poultry seasoning, and pepper. Cook, stirring constantly, until mixture is bubbly and thick. Stir in cream. Cook for 6 minutes, or until mixture thickens slightly, stirring constantly. Stir into broth.
- Add cubed chicken and pimientos. Heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 503.86 Kcal (2110 kJ) | ||
| Calories from fat | 324.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.05g | 55% | |
|---|---|---|---|
| Cholesterol | 134.2mg | 45% | |
| Sodium | 399.34mg | 17% | |
| Potassium | 190.28mg | 4% | |
| Total Carbs | 26.74g | 9% | |
| Sugars | 0.49g | 2% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 17.82g | 36% | |
| Vitamin C | 10.3mg | 17% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.4mg | 8% | |
| Calcium | 54.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 208 Kcal (871 kJ) | ||
| Calories from fat | 133.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.88g | 55% | |
|---|---|---|---|
| Cholesterol | 55.4mg | 45% | |
| Sodium | 164.85mg | 17% | |
| Potassium | 78.55mg | 4% | |
| Total Carbs | 11.04g | 9% | |
| Sugars | 0.2g | 2% | |
| Dietary Fiber | 0.34g | 3% | |
| Protein | 7.36g | 36% | |
| Vitamin C | 4.2mg | 17% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.6mg | 8% | |
| Calcium | 22.5mg | 5% | |
* 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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