Cream of chicken rice soup

Name: Cream of chicken rice soup
Cuisine: American
Ingredients: 1 tsp garlic power; 1/2 tsp Italian seasoning; 1 tsp chicken bullion powder; 2 tsp salt; 1/4 tsp black pepper; 1 tsp olive oil; 1 onion diced; 1 cup celery; 1 cup carrot; 1 lb diced chicken breast; 8 cups water; 1 cup heavy cream; 3/4 cup white rice; 4 tbs corn starch; 4 tbs water; 1/4 cup fresh lemon juice

1 step

Updated at: Fri, 22 Sep 2023 20:33:42 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories268.9 kcal (13%)

Total Fat13 g (19%)

Carbs22.1 g (8%)

Sugars2.6 g (3%)

Protein15.3 g (31%)

Sodium741.2 mg (37%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 tspgarlic power

½ tspitalian seasoning

1 tspchicken bullion powder

2 tspsalt

¼ tspblack pepper

1 tspolive oil

1onion

diced

1 cupcelery

1 cupcarrot

1 lbdiced chicken breast

8 cupswater

1 cupheavy cream

¾ cupwhite rice

4 Tbscorn starch

4 Tbswater

¼ cupfresh lemon juice

Instructions

Step 1

In a large pot add olive oil, chicken breast, onion, celery, and carrots. Sauté for two minutes then add chicken bouillon and seasoning. Sauté for an additional 10 minutes stirring frequently. Add 8 cups water and heavy cream. Bring to a boil and add rice. Stir well and boil for 12 to 15 minutes until the rice is fully cooked. In a bowl combine corn starch and 4 tablespoons of water mix until the corn starch has dissolved then and add it to the soup while stirring the soup. Simmer for five minutes until soup thickens then cut the heat stir in lemon juice and serve.

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