Directions:
- Boil carcass in 4 qts. water for 1 hour.
- Remove carcass from broth, and reserve 3 qts. of broth for soup.
- Take meat off the bones and reserve.
- Melt butter in your soup pot, add onion and celery, cook until veggies are tender.
- Add flour to butter and veggies; blend well, then add 1 qt. reserved stock and cook until thick.
- Add remainder of stock, the parboiled carrots, half and half, meat, and rice.
- Simmer for 30 to 35 min. until rice is soft.
- The original recipe called for the carrots to be sauteed with other veggies, but they weren't soft enough for me.
- Also, it called for 1 c. regular rice, but I found it wanted to stick to the bottom of the pot. The instant works perfectly.
- I add extra meat to mine as well, to equal about 2 1/2 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 911.09 Kcal (3815 kJ) | ||
| Calories from fat | 430.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.85g | 74% | |
|---|---|---|---|
| Cholesterol | 355.71mg | 119% | |
| Sodium | 781.94mg | 33% | |
| Potassium | 1101.5mg | 23% | |
| Total Carbs | 26.34g | 9% | |
| Sugars | 1.28g | 5% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 95.97g | 192% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 5.7mg | 31% | |
| Calcium | 143.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 168.09 Kcal (704 kJ) | ||
| Calories from fat | 79.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.83g | 74% | |
|---|---|---|---|
| Cholesterol | 65.63mg | 119% | |
| Sodium | 144.27mg | 33% | |
| Potassium | 203.23mg | 23% | |
| Total Carbs | 4.86g | 9% | |
| Sugars | 0.24g | 5% | |
| Dietary Fiber | 0.45g | 10% | |
| Protein | 17.71g | 192% | |
| Vitamin C | 0.4mg | 4% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1mg | 31% | |
| Calcium | 26.4mg | 14% | |
* 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.
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