Directions:
- Heat oil in a large pot over medium heat. Add garlic and onion and saute for 3 minutes, or until tender. Add the sausage, browning well on all sides, about 5 minutes.
- Add the chicken stock, oregano, basil and parsley. Bring to a boil, reduce heat to low and simmer for 1 hour.
- Add the rice and simmer for 30 more minutes. Finally, add the cream, stirring well. Remove from heat and let soup rest for 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.04 Kcal (1038 kJ) | ||
| Calories from fat | 81.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.07g | 14% | |
|---|---|---|---|
| Cholesterol | 18.83mg | 6% | |
| Sodium | 301.15mg | 13% | |
| Potassium | 241.63mg | 5% | |
| Total Carbs | 32.93g | 11% | |
| Sugars | 3.29g | 13% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 8.64g | 17% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 1.7mg | 9% | |
| Calcium | 21.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 116.34 Kcal (487 kJ) | ||
| Calories from fat | 38.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.25g | 14% | |
|---|---|---|---|
| Cholesterol | 8.83mg | 6% | |
| Sodium | 141.25mg | 13% | |
| Potassium | 113.33mg | 5% | |
| Total Carbs | 15.45g | 11% | |
| Sugars | 1.54g | 13% | |
| Dietary Fiber | 0.24g | 2% | |
| Protein | 4.05g | 17% | |
| Vitamin C | 1.1mg | 4% | |
| Iron | 0.8mg | 9% | |
| Calcium | 10mg | 2% | |
* 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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