Photo: Cala
Chicken and Wild Rice Soup
9 ingredients
5 min + 25 min
4 servings
openrecipes
"Using leftover chicken breasts and leftover packaged wild rice dinner, plus a few additions makes a great soup! Pretty if garnished with some finely shredded carrots sprinkled on top along with a pretty sprig of parsley."
Estimated Nutrition (whole recipe, rough)
454
Calories
42g
Protein
10g
Fat
51g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wild Rice | 1 cup cooked (164g) | 166 |
| Chicken | 100g cooked | 165 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- 1 (4.5 ounce) package quick cooking wild rice and chicken flavor mix
- 2 boneless chicken breast halves, cooked and cubed
- 3 cups chicken broth
- 1 (16 ounce) package frozen pearl onions
- 1 cup sliced mushrooms
- 1 stalk celery, diced
- 2 tablespoons chopped fresh parsley
- salt and pepper to taste
- 1 cup half-and-half cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes