Recipe Details
Ingredients
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2(14 ounce) canschicken broth
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2cupsuncooked brown rice
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1 ½cupschopped celery
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1 ½cupschopped onion
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1 ½cupswater
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1teaspoonchicken bouillon powder
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1cupbutter or margarine
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¾cupall-purpose flour
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6cupsmilk, divided
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3cupschopped, cooked chicken meat
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salt and pepper to taste
Cooking Directions
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Combine broth, rice, celery, onions, water, and bouillon in a large pot over high heat; bring to a boil. Reduce heat to low, cover, and simmer until the rice has absorbed most of the liquid, about 30 minutes. Remove from heat and set aside.
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Melt butter in a medium saucepan over medium heat; gradually add flour, stirring continuously to make a thick paste. Whisk in 4 cups of milk, 1/2 cup at a time, whisking constantly, until smooth.
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Stir sauce and chopped chicken into rice mixture; add some or all of the remaining 2 cups of milk to reach desired consistency. Season with salt and pepper; simmer over low heat, stirring every 15 minutes, for 1 hour.
SoupLovingNicole
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories611 | |
| % Daily Value * | |
| Total Fat 30g |
38% |
| Saturated Fat 7g |
36% |
| Cholesterol 57mg |
19% |
| Sodium 953mg |
41% |
| Total Carbohydrate 58g |
21% |
| Dietary Fiber 3g |
10% |
| Total Sugars 11g |
|
| Protein 26g |
53% |
| Vitamin C 3mg |
4% |
| Calcium 263mg |
20% |
| Iron 2mg |
12% |
| Potassium 652mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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