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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. butter
- 6 cups chicken broth
- 1 whole roasted chicken (deboned, I used left-over canned chicken I had)
- 1 can cream of chicken soup
- 1 yellow onion (chopped and cooked)
- 1 large carrot (chopped fine)
- 1 cup celery (chopped fine OR celery top leaves)
- 2 tsp. salt
- 2 Tbsp. onion powder
- 1 tsp. ground black pepper
- 1 tsp. curry powder
- 2 Tbsp. dried sage (crushed)
- 2 minute rice (servings, I used 2 cups regular cooked rice)
- 2 cups half n half
- 3 oz. Velveeta (cut into cubes)
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NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories660Calories from Fat380 |
% DAILY VALUE |
Total Fat42g65% |
Saturated Fat20g100% |
Trans Fat |
Cholesterol485mg162% |
Sodium2370mg99% |
Potassium1190mg34% |
Protein48g |
Calories from Fat380 |
% DAILY VALUE |
Total Carbohydrate26g9% |
Dietary Fiber3g12% |
Sugars5g |
Vitamin A410% |
Vitamin C45% |
Calcium35% |
Iron60% |
* 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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Reviews(1)
Megan Giles 3 years ago
A bit too salty and over-seasoned. Followed recipe to a T, but still runny. It definitely reaches the chicken rice idea but misses the mark.