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Chicken a la Reine Soup

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Submitted by chrissy615

YIELD

4 servings

PREP

25 min

COOK

35 min

READY

60 min

Ingredients

¼ 59
CUP ML BUTTER
1 237
CUP ML ONIONS
finely diced
1 237
CUP ML CARROTS
finely diced
1 237
CUP ML CELERY
finely diced
79
2 2
QUARTS QUARTS CHICKEN BROTH *
79
CUP ML SWEET RED BELL PEPPERS
finely diced *
1 237
CUP ML RICE, COOKED
1 237
CUP ML LIGHT CREAM (HALF&HALF)
heated
1 1
X X SALT
to taste *
1 1
X X WHITE PEPPER
to taste *
1 237
CUP ML CHICKEN
finely diced

Directions

Heat butter in a large soup pot and cook onion, celery and carrots until tender over low heat, stirring occasionally.

Add flour, cook 5 minutes, stirring constantly.

Do not brown.

Gradually stir in broth until blended.

Bring to a boil, cover and cook over low heat 5 minutes.

Add bell pepper, rice and chicken and heat another five minutes.

Stir in warm half and half, heat but do not boil.

Season to taste and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 257g (9.1 oz)
Amount per Serving
Calories 411 50% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 88mg 29%
Sodium 353mg 15%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 10%
Sugars g
Protein 36g
Vitamin A 122% Vitamin C 11%
Calcium 11% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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