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Ingredientes
- 1 chicken breast, finely diced
- 1 quart. water
- 2 tbsp. flour
- 1 tbsp. green pepper, diced
- 1 tbsp. celery, finely diced
- 1/2 c. cooked rice
- 4 chicken bouillon cubes
- 2 tbsp. butter
- 1 tbsp. onion, finely diced
- 1 tbsp. pimiento, finely diced
- 1 tbsp. butter
- Drops of yellow food coloring
Direcciones
- Cook chicken breast in bouillon cubes and water till chicken is tender. Remove chicken breast and reserve stock. You can skim off some fat from stock if you like. Make a roux of butter and flour. Add in to stock to thicken. Saute/fry onion, green pepper, celery and pimiento in butter. Add in diced chicken and saute/fry till vegetables are tender. Add in vegetables, chicken and cooked rice to soup. Add in yellow food coloring.
- Makes 1 qt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 555g | |
| Recipe makes 4 servings | |
| Calories 230 | |
| Calories from Fat 129 | 56% |
| Total Fat 14.52g | 18% |
| Saturated Fat 7.56g | 30% |
| Trans Fat 0.04g | |
| Cholesterol 49mg | 16% |
| Sodium 912mg | 38% |
| Potassium 314mg | 9% |
| Total Carbs 9.88g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.92g | 1% |
| Protein 14.03g | 22% |
