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Rice and Cream of Chicken Soup
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Rice and Cream of Chicken Soup

10 Min(s)
10 Min(s) Prep
Turn out a tasty soup in just 10 minutes with this Rice and Cream of Chicken Soup recipe. With just four ingredients, great taste doesn't get any easier.
What You Need
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3 servings
Original recipe yields 3 servings
1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cup water
3/4 cup instant white rice, uncooked
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
1
Cook soup with water in medium saucepan as directed on recipe.
2
Stir in rice; cover. Remove from heat. Let stand 5 min.
3
Stir in cheese.
Kitchen Tips
Tip 1
Substitute
Prepare using reduced-fat reduced-sodium condensed cream of chicken soup.
Tip 2
Substitute
For a creamier soup, substitute milk for half of the water.
Tip 3
Special Extra
Add 1/2 tsp. curry powder to hot soup along with the rice.
Nutrition
Calories
190
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 800mg
35%
Total Carbohydrates 25g
9%
Dietary Fibers 0g
Sugars 1g
2%
Protein 6g
12%
Vitamin A
6%
Vitamin C
0%
Calcium
6%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
3 servings, about 1 cup each
* 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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