Nutritional Info

Nutrition Facts

Serving Size 1 (556g)

Calories 258
Calories from Fat 21 (8%)
Amount Per Serving %DIV
Total Fat 2.4g 4%
Saturated Fat 1.4g 7%
Monounsaturated Fat 0.7g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 6.8mg 2%
Sodium 737.7mg 32%
Potassium 1492.5mg 32%
Total Carbohydrate 48.2g 16%
Dietary Fiber 4.4g 18%
Sugars 7.6g
Protein 12.1g 24%

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Recipe Description
Use fresh cooked salmon, if available, to make this recipe special; but good-quality canned salmon can also be used.
Prep time
15 min
Cook time
30 min
Ready In
45 min


Serves Tool

Serves To:USMetric
1   freshly ground pepper to taste
1/2 Teaspoon(t)  dried thyme
3/4 Teaspoon(t)  salt
1 Cup(c)  monterery jack cheese
1 Cup(c)  flaked cooked salmon
1 Cup(c)  half-and-half or milk
4 Cup(c)  chicken stock or broth
1/4 Cup(c)  uncool
1 Clove(clv)  garlic, sliced
1   stalk celery, chopped
1   carrot. chopped
2   medium russet potatoes (about 1 pound), peeled and cubed
1 Cup(c)  chopped yellow onion


In a large soup pot over high heat, bring vegetables, garlic, rice, and 3 cups of the stock to a boil. Reduce heat to medium-low and simmer, covered, until vegetables and rice are tender, about 20 minutes.

Transfer to a food processor and blend in batches until slightly chunky. Return to soup pot. Stir in remaining I cup stock, half-and-half, salmon, cheese, salt, thyme, and pepper. Simmer, uncovered, until cheese melts and flavors are blended, about 10 minutes.

Additional notes

If using canned salmon, remove dark skin and flesh.

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