Photo: Cala
Delmarva Chicken Soup Recipe
10 ingredients
3-4 servings
openrecipes
Soups cook faster if covered; a tight-fitting lid is the best choice. The container should have ample head space for stirring and for allowing the soup to bubble...
Estimated Nutrition (whole recipe, rough)
548
Calories
38g
Protein
17g
Fat
61g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 boned and skinned chicken breast, cut into 1/2-inch pieces
- 1/2 cup sliced celery
- 1/4 cup chopped onions
- 1/4 cup instant rice
- 2 tablespoons minced parsley
- 1 tablespoon margarine or butter
- 3 1/2 cups chicken broth
- 1 teaspoon finely grated lemon rind
- 2 tablespoons lemon juice
- 1/8 teaspoon nutmeg (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes