Photo: Cala
Estimated Nutrition (whole recipe, rough)
1055
Calories
51g
Protein
19g
Fat
159g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
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
- =
- 1/2 cup uncooked rice
- 7 cups turkey or chicken broth
- 2 cups coarsely chopped cooked turkey
- 1 cup diagonally sliced celery
- 2 medium carrots, cut into matchsticks
- 1 14-ounce can fancy mixed Chinese vegetables, drained and rinsed
- 1/2 cup sliced green onions
- 1 tablespoon soy sauce
- 2 tablespoons sherry
- 1 1/2 teaspoons cornstarch
- =
Directions
1
Combine rice and broth in 4-quart saucepan. Bring to a boil; cook 10 minutes. Add turkey, celery and carrots. Simmer 5 minutes. Stir in mixed vegetables and green onions.
2
Blend soy sauce and sherry with cornstarch; add to broth. Simmer until soup is clear and slightly thickened, stirring occasionally. Ladle into soup bowls.
Recipe sourced from
fandom