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Ingredients
US|METRIC
4 SERVINGS
- 2 tsp. butter oil
- 1 cup carrot (chopped, ; about 5-6 carrots)
- 1 cup chopped onion (; 1 large or 2 medium sized)
- 1 cup green onions (chopped, ; about one bunch {reserve a little to top the bowls with})
- 1/4 tsp. dried rosemary
- 1/2 tsp. Herbes de Provence
- 1/2 tsp. ground chipotle pepper
- 1/2 tsp. freshly ground black pepper
- 3 garlic cloves (minced)
- 1 qt. chicken broth (; low-sodium or preferably homemade)
- 1 1/2 cups chicken (leftover, ; shredded, from a roast or just cook up a few chicken breasts)
- 1 cup frozen corn (I am still working on a gallon bag of fresh corn cut from cobs this summer)
- 1 cup wild rice (uncooked)
- 1/3 cup flour (all-purpose)
- 2 3/4 cups 2% milk (or really whatever you usually have)
- 1/2 tsp. kosher salt
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories480Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol75mg25% |
Sodium570mg24% |
Potassium1170mg33% |
Protein37g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate62g21% |
Dietary Fiber6g24% |
Sugars14g |
Vitamin A100% |
Vitamin C20% |
Calcium30% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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