Directions:
- Melt the butter or margarine in a large pot over medium heat. Add the onion, celery and carrots and saute for 5 to 10 minutes, or until onion is translucent and carrots start to get tender.
- Add the rice and stir to coat. Then add the chicken stock and the bay leaf. Reduce heat to low and simmer for 1 hour, or until rice is tender, stirring occasionally.
- Add the heavy cream and puree 2 cups of the soup in a blender or food processor. Return this to the pot and add the chicken. Stir well and allow to heat through. Season with salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 394.89 Kcal (1653 kJ) | ||
| Calories from fat | 111.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.37g | 19% | |
|---|---|---|---|
| Cholesterol | 35.18mg | 12% | |
| Sodium | 573.98mg | 24% | |
| Potassium | 533.15mg | 11% | |
| Total Carbs | 54.07g | 18% | |
| Sugars | 7.35g | 29% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 17.25g | 34% | |
| Vitamin C | 2.8mg | 5% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2mg | 11% | |
| Calcium | 39.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 95.86 Kcal (401 kJ) | ||
| Calories from fat | 27.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3g | 19% | |
|---|---|---|---|
| Cholesterol | 8.54mg | 12% | |
| Sodium | 139.34mg | 24% | |
| Potassium | 129.43mg | 11% | |
| Total Carbs | 13.13g | 18% | |
| Sugars | 1.78g | 29% | |
| Dietary Fiber | 0.39g | 7% | |
| Protein | 4.19g | 34% | |
| Vitamin C | 0.7mg | 5% | |
| Iron | 0.5mg | 11% | |
| Calcium | 9.5mg | 4% | |
* 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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