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Chicken Rice Soup Recipe
|Stewing chicken||1 , disjointed|
|Onion||1 Medium, diced|
|Long grain rice||3⁄4 Cup (12 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
Calories 995 Calories from Fat 445
% Daily Value*
Total Fat 49 g75.9%
Saturated Fat 14.6 g73%
Trans Fat 0 g
Cholesterol 497.2 mg
Sodium 433.1 mg18%
Total Carbohydrates 43 g14.4%
Dietary Fiber 1.2 g4.7%
Sugars 5.1 g
Protein 88 g177%
Vitamin A 15% Vitamin C 6.4%
Calcium 13.4% Iron 25.1%
*Based on a 2000 Calorie diet
1.Take a 6 quart kettle and fill it with enough water in order to fill it 3/4th.
2.Put onion, salt, pepper in the kettle and let the water boil.
3.Once boiled, put the lid on and allow the ingredients to simmer for 11/2 hours- 2 hours.
4.Once the chicken is tender, take it out from the kettle and allow it to cool.
5.Remove the bones and put the chicken back in the kettle.
6.Put rice in it and lat them cook.
7.Take a sauce pan and put flour in it.
8.Add milk in the pan and stir for some time until the boil comes and the mixture thickens.
9.Take the hard boiled eggs, mash themand add them to the sauce pan.
10.After stirring well, transfer the sauce pan ingredients into the kettle and let the content simmer for 10 minutes.
11.Serve hot in bowls.