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Chicken & Vegetable Soup Recipe
|Regular strength chicken broth||6 Cup (96 tbs)|
|Long grain white rice||1⁄2 Cup (8 tbs)|
|Carrots||3 Medium, cut into 1/8-inch-thick slices|
|Celery stalks||3 , cut into 1/4-inch-thick slices|
|Zucchini||2 Small, cut into 1/4-inch-thick slices|
|All purpose flour||6 Tablespoon|
|Half and half/Milk||2 Cup (32 tbs)|
|Cooked chicken pieces/Turkey||3 Cup (48 tbs) (Bite Size Pieces)|
|Thinly sliced green onions with tops||1⁄2 Cup (8 tbs)|
|Salt||To Taste, minced|
|Pepper||To Taste, minced|
|Minced parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 3099 Calories from Fat 1637
% Daily Value*
Total Fat 185 g284.6%
Saturated Fat 96.3 g481.6%
Trans Fat 0 g
Cholesterol 704.3 mg
Sodium 4783.8 mg199.3%
Total Carbohydrates 206 g68.8%
Dietary Fiber 15.8 g63.2%
Sugars 24.9 g
Protein 150 g299.7%
Vitamin A 761.1% Vitamin C 165.4%
Calcium 83.5% Iron 76.2%
*Based on a 2000 Calorie diet
Add rice; reduce heat, cover, and simmer for 10 minutes.
Add carrots, celery, and zucchini; cover and continue to simmer until vegetables are tender-crisp to bite about 10 more minutes.
Meanwhile, melt butter in a small pan over medium heat.
Stir in flour and cook, stirring, until bubbly.
Remove from heat and gradually stir in half-and-half; then stir in about 1 cup of the broth from soup mixture.
Return to heat and cook, stirring, until sauce is smooth and thickened.
Stir sauce into soup mixture.
Stir in chicken and onions; season to taste with salt and pepper.
Cook until heated through.
Ladle into bowls and sprinkle with parsley.