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60 minutes
6
Adjust servings
Yields 3 1/2 quarts
dairy-free
(?)
Has dairy from:
butter
cream of mushroom soup
gluten-free
(?)
Has gluten from:
chicken broth
all-purpose flour
cream of mushroom soup
kid friendly
has meat
(?)
Has meat from:
chicken broth
chicken bouillon cube
chicken breast
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken broth
chicken bouillon cube
butter
cream of mushroom soup
chicken breast
vegetarian
(?)
Not vegetarian due to:
chicken broth
chicken bouillon cube
chicken breast
pescetarian
(?)
Not pescetarian due to:
chicken broth
paleo
(?)
Not paleo due to:
all-purpose flour
cream of mushroom soup
wild rice
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 7.0% of RDA
• Calories: 18.5% of RDA
• Carbs: 11.3% of RDA
• Fat (total lipid): 13.9% of RDA
• Fiber: 11.3% of RDA
• Fructose: 1.3% of RDA
• Protein: 20.9% of RDA
• Sodium: 19.6% of RDA
• Sugar: 13.0% of RDA
• Vitamin A (IU): 143% of RDA
• Vitamin B6: 34.4% of RDA
• Vitamin C: 4.5% of RDA
• Iron: 2.5% of RDA
• Magnesium: 15.9% of RDA
• Manganese: 7.3% of RDA
• Niacin: 57.7% of RDA
• Potassium: 23.6% of RDA
• Zinc: 12.2% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
INGREDIENTS
Amount
Measure
Ingredient
Substitutions
2
quarts
1/2
lbs
chopped.
 
1
cup
finely chopped.
 
1
cup
finely chopped.
 
1/2
cups
finely chopped.
 
1
whole
 
1
tsp
 
1/4
tsp
 
1/4
tsp
dried.
 
1/4
cups
 
1/4
cups
 
1
can
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted.
 
1/2
cups
 
3
cups
cooked.
 
2
whole
boneless, skinless, cubed.
 
 
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PREPARATION
PREPARING THE CHICKEN
1.
Lightly coat the bottom of a large frying pan with olive oil and turn the heat to medium-high.
2.
Cube the chicken and cook until no longer pink on the inside. Set aside.
PREPARING THE RICE
3.
Prepare the rice according to the instructions on the package.
PREPARING THE SOUP
4.
In a large saucepan, combine the chicken broth, chopped mushrooms, chopped celery, chopped carrots, diced onion, chicken bouillon cube, parsley, thyme, and garlic powder.
5.
Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
6.
In a soup kettle or Dutch oven, melt butter. stir in flour until smooth. Gradually whisk in broth mixture.
7.
Bring to a boil; cook and stir for 2 minutes or until thickened.
8.
Whisk in soup and wine. Add rice and chicken; heat through and serve.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Low Sodium!
 
A low-sodium variant of this recipe can be made that has a -24.1% reduction in the amount of sodium. Just substitute low-sodium chicken broth for chicken broth.
2.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just substitute gluten-free all-purpose flour for all-purpose flour.
3.
Make it Dairy Free!
 
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just substitute Earth Balance Natural Buttery Stick for butter.
4.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just substitute gluten-free all-purpose flour for all-purpose flour.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 371
Protein 23.5 g
Carbohydrates 30.9 g
Iron 0.48 mg
Fiber 3.17 g
Calcium 69.8 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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