Directions:
- In a soup pot, combine carrots, celery, broccoli, onion, chicken base, and water, and bring to a boil. Add cheese sauce, milk, and wild rice. Return to a boil. Combine butter and flour in a saucepan and cook until mixture bubbles. Remove from heat and cool. Add the roux to the soup to thicken to desired consistency. Stir in chicken. Simmer until incorporated.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 730.8 Kcal (3060 kJ) | ||
| Calories from fat | 330.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.68g | 56% | |
|---|---|---|---|
| Cholesterol | 72.44mg | 24% | |
| Sodium | 2633.9mg | 110% | |
| Potassium | 849.05mg | 18% | |
| Total Carbs | 72.82g | 24% | |
| Sugars | 14.5g | 58% | |
| Dietary Fiber | 3.32g | 13% | |
| Protein | 28.21g | 56% | |
| Vitamin C | 6.9mg | 11% | |
| Iron | 2.3mg | 13% | |
| Calcium | 324.7mg | 32% | |
| Amount Per 100 g | |||
| Calories | 136.72 Kcal (572 kJ) | ||
| Calories from fat | 61.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.86g | 56% | |
|---|---|---|---|
| Cholesterol | 13.55mg | 24% | |
| Sodium | 492.75mg | 110% | |
| Potassium | 158.84mg | 18% | |
| Total Carbs | 13.62g | 24% | |
| Sugars | 2.71g | 58% | |
| Dietary Fiber | 0.62g | 13% | |
| Protein | 5.28g | 56% | |
| Vitamin C | 1.3mg | 11% | |
| Iron | 0.4mg | 13% | |
| Calcium | 60.7mg | 32% | |
* 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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