Chicken and Vegetable Supper Soup Recipe

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Ingredients:

Serving

7 cups chicken broth
1/2 cup rice
3 medium carrots, sliced 1/8-inch thick
3 stalks celery, sliced 1/4-inch thick
2 small zucchini, sliced 1/4-inch thick
6 tbsp butter or 6 tbsp margarine
6 tbsp flour
2 cups milk or 2 cups half-and-half
4 cups cooked chicken , chopped into bite-sized pieces
1/2 cup green onion, thinly sliced
salt and pepper , to taste
1/4 cup parsley, minced

Directions:

In a 5 qt kettle over high heat, bring broth to boil.
Add rice, cover, and reduce heat.
Simmer for 10 minutes.
Add carrots, celery, and zucchini, cover and simmer until veges are crisp-tender(about 10 more minutes).
In a small pan, over medium heat, melt butter.
Blend in flour with butter and cook, stirring until bubbly.
Gradually stir in half-and-half.
Or milk. Stir in 1 C of broth from soup mixture. Continue cooking and stirring until sauce boils and thickens. Add to soup mixture.
Add chicken and green onions. Season to taste.
Cook until just heated through.
Sprinkle with parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	734.58 Kcal (3076 kJ)
Calories from fat	406.44 Kcal
		% Daily Value*
Total Fat	45.16g	69%
Cholesterol	99.99mg	33%
Sodium	2136.34mg	89%
Potassium	1015.04mg	22%
Total Carbs	51.38g	17%
Sugars	6.57g	26%
Dietary Fiber	2.98g	12%
Protein	29.44g	59%
Vitamin C	27.3mg	46%
Vitamin A	0.4mg	15%
Iron	3.1mg	17%
Calcium	208.8mg	21%

Amount Per 100 g
Calories	115.97 Kcal (486 kJ)
Calories from fat	64.17 Kcal
		% Daily Value*
Total Fat	7.13g	69%
Cholesterol	15.79mg	33%
Sodium	337.28mg	89%
Potassium	160.25mg	22%
Total Carbs	8.11g	17%
Sugars	1.04g	26%
Dietary Fiber	0.47g	12%
Protein	4.65g	59%
Vitamin C	4.3mg	46%
Vitamin A	0.1mg	15%
Iron	0.5mg	17%
Calcium	33mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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