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Creamy Chicken Rice Soup Recipe

Creamy Chicken Rice Soup Recipe

“I came up with this thick flavorful soup while making some adjustments to a favorite stovetop chicken casserole,” relates Janice Mitchell of Aurora, Colorado. It goes together in short order using precooked chicken chunks and a couple of pulses in a mini-processor to chop the veggies, she adds. “We like this soup for lunch with a crisp roll and fresh fruit.” TIP: “Using some of the broth to saute the vegetables keeps the fat content down,” Janice notes.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:5 servings

Ingredients

  • 1/2 cup chopped onion
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 1 tablespoon canola oil
  • 1/2 teaspoon minced garlic
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1/3 cup uncooked long grain rice
  • 3/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 3 tablespoons all-purpose flour
  • 1 can (5 ounces) evaporated milk
  • 1 package (9 ounces) frozen diced cooked chicken, thawed

Directions

  • 1. In a large saucepan, saute the onion, carrot, celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
  • 2. In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken; heat through. Yield: 5 servings.

Nutritional Facts

1 cup (prepared with reduced-sodium chicken broth and fat-free milk) equals 185 calories, 4 g fat (1 g saturated fat), 32 mg cholesterol, 617 mg sodium, 21 g carbohydrate, 1 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.