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This lighter version of Rebecca's family-favorite soup boasts all the hearty texture, warm comfort and delicious flavor of the original—but less than half the fat and a fifth of the calories! That's a difference to savor! Rebecca Cook - Helotes, Texas
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 cup equals 263 calories, 8 g fat (5 g saturated fat), 54 mg cholesterol, 524 mg sodium, 26 g carbohydrate, 2 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat, 1/2 fat-free milk.
Originally published as Makeover Curried Chicken Rice Soup in Healthy Cooking October/November 2009, p23
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Reviewed on Feb. 15, 2012 by kgburgess
This was really good! So creamy and comforting on a cold day. I liked the mild curry flavor. It seemed like it could using a little more spicing up, but not sure with what. It made a whole lot. I put a little shredded colby jack cheese on top when I served it, and my whole family enjoyed it.
Reviewed on Jan. 11, 2011 by southcountygirl
Super!!! I've made this twice and I keep forgetting how good this is. I added twice the curry and used a cajun seasoning salt. A litle spicy but the creaminess of it balances it out.
Reviewed on Dec. 22, 2009 by eliseray
I've made this twice, and it tastes great and is fast and easy. I used fat free 1/2 & 1/2 and added more carrots and celery.
Reviewed on Nov. 30, 2009 by krasmuss
The whole family loved it. Easy to make. Delicious and creamy soup.
Reviewed on Oct. 24, 2009 by Albany_NY
I am a subscriber- and give the magazines as gifts- I get annoyed that I can't see this recipe because of their bookkeeping records- or lack thereof... Margaret
I am a subscriber- and give the magazines as gifts- I get annoyed that I can't see this recipe because of their bookkeeping records- or lack thereof...
Margaret
Reviewed on Oct. 24, 2009 by mjlouk
Very good!
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