The Chunky Chef · by The Chunky Chef★ 5.0 (6)
Chicken and Rice Soup
NUTRITION · PER SERVING35M COOK
CAL 23%·PRO 57%
CARBS 46G41% OF CAL
2G FIBER0G ADDED5G INTRINSIC39G OTHER5G TOTAL SUGAR
FAT 17G33% OF CAL
8G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm, creamy chicken and rice soup with vegetables and herbs. Comforting and hearty, perfect for a quick dinner or when you need something soothing.
mainamericansoupchicken🫕 dutch oven🍲 stockpot
View the full recipe on The Chunky Chef →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 Tbsp unsalted butter
- 3 medium carrots (peeled and chopped)
- 2 stalks celery (chopped)
- 1 medium to large yellow onion (peeled and chopped)
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1 dried bay leaf
- 8 cups reduced sodium chicken stock (64 oz stock, broth can be used as a substitute)
- 3 cups cooked and shredded chicken (from a rotisserie chicken, or leftover chicken)
- 1 1/2 cups long grain white rice
- 1/3 cup heavy whipping cream
- minced fresh parsley (for garnish)
- crusty bread (optional side)
At a glance
PER SERVING · TIME 35M
CAL 23%·PRO 57%
CARBS 46G41% OF CAL
2G FIBER0G ADDED5G INTRINSIC39G OTHER5G TOTAL SUGAR
FAT 17G33% OF CAL
8G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 2191mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 736mg
- Calcium
- 82mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2191MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.