Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 pound carrots, peeled and chopped
- 1 medium onion, chopped
- 1 tablespoon margarine
- 4 cups chicken broth, divided
- 1/4 teaspoon dried tarragon leaves
- 1/4 teaspoon ground white pepper
- 2 1/4 cups cooked rice
- 1/4 cup light sour cream
- Chopped parsley or mint for garnish
- =
Directions
Cook carrots and onion in margarine in large saucepan or Dutch oven over medium-high heat 2 to 3 minutes or until onion is tender. Add 2 cups broth, tarragon and pepper. Reduce heat; simmer 10 minutes.
Combine vegetables and broth in food processor or blender; process until smooth. Return to saucepan. Add remaining 2 cups broth and rice; thoroughly heat. Dollop sour cream on each serving of soup. Garnish with parsley.