Photo: Cala
Estimated Nutrition (whole recipe, rough)
446
Calories
37g
Protein
10g
Fat
52g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 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
- =
- 4 14-1/2-ounce cans roasted garlic chicken broth, divided
- 2 large lemons
- 3 cups cooked rice, divided
- 1 cup heavy cream
- 2 6-ounce packages precooked, grilled chicken strips, cut into 1/2-inch pieces
- 1/3 cup chopped chives
- Salt and ground black pepper, to taste
- chives, for garnish
- lemon peel, for garnish
- =
Directions
1
Heat broth, reserving 1/4 cup, in 3- to 4-quart saucepan over medium heat until it comes to a simmer.
2
Meanwhile, zest lemon peel; set aside. Juice lemons; set aside.
3
In a food processor or blender, combine 1 1/2 cups cooked rice, heavy cream and remaining 1/4 cup broth; process until smooth. Add rice mixture, remaining cooked rice, lemon juice and chicken strips to broth. Simmer 5 to 8 minutes, or until heated through. Add chopped chives; cook 1 minute. Season to taste with salt and pepper. Garnish with lemon peel and chives, if desired.
Recipe sourced from
fandom