Try this Chicken with Mushroom Soup recipe, or contribute your own.
Suggest a better descriptionSaute the mushrooms in the butter. Add to the soup stock along with the chicken and rice. Cook until the rice is puffy, and serve with a little lemon juice and chopped green onions in a bowl. To make the chicken stock, simply boil some chicken in water until the meat is falling off the bones. Remove the chicken and the liquid left is the stock. To make this soup extra low fat, chill the broth and skim off the fat that solidifies on top. THis is a very simple but very delicious soup. Renee Cole rcole@uoknor.edu
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Serving Size: 1 Serving (3353g) | ||
Recipe Makes: 1 | ||
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Calories: 2153 | ||
Calories from Fat: 828 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 92g | 123 % | |
Saturated Fat 33.7g | 168 % | |
Monounsaturated Fat 36.9g | ||
Polyunsanturated Fat 14.4g | ||
Cholesterol 315.4mg | 97 % | |
Sodium 4443mg | 153 % | |
Potassium 3818.6mg | 100 % | |
Total Carbohydrate 198g | 58 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 197.1g | ||
Protein 123.2g | 176 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2153
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