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Ingredients
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2 (48 ounce) containers chicken broth
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4 (12 ounce) cans chicken chunks, drained
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1 ½ cups white rice
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2 (26 ounce) cans cream of chicken soup
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¾ cup lemon juice, or to taste
Directions
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Combine broth and chicken chunks in a large pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes.
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Stir in condensed soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 minutes.
Nutrition Facts (per serving)
323 | Calories |
14g | Fat |
24g | Carbs |
24g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 15 | |
Calories 323 | |
% Daily Value * | |
Total Fat 14g | 17% |
Saturated Fat 4g | 18% |
Cholesterol 69mg | 23% |
Sodium 2011mg | 87% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 0g | 1% |
Total Sugars 2g | |
Protein 24g | 49% |
Vitamin C 8mg | 8% |
Calcium 33mg | 3% |
Iron 3mg | 18% |
Potassium 210mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.