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Cream Chicken Soup
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Cream Chicken Soup

1 Hour 30 Minutes
1 Hr 30 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1/2 cup unsalted butter
1 medium Spanish onion, chopped
2 stalk s celery with leaves, chopped
3 medium carrots, chopped
2 tablespoon chopped garlic
1/2 cup plus 1 tablespoon flour
7 cups chicken broth
2 cups cooked chicken
1 cup Kraft Minute Rice, cooked
1/2 cup heavy cream
1 tablespoon salt
freshly ground black pepper to taste
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Let's Make It
1
Melt butter in large soup pot. Add onion, celery, carrots, garlic, and cook covered stirring occasionally until soft about 10 minutes.
2
Add the flour and cook stirring with a wooden spoon for 2 minutes more. Pour in the broth and bring to a boil. Lower heat and stir in chicken and rice.
3
Remove from heat. Whisk the heavy cream and salt into the soup. Add freshly ground black pepper. Serve immediately.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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