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Makeover Curried Chicken Rice Soup Recipe
Makeover Curried Chicken Rice Soup Recipe photo by Taste of Home

Makeover Curried Chicken Rice Soup Recipe

Publisher Photo
This lighter version of a 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
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:11 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 11 servings

Ingredients

  • 1/4 cup butter, cubed
  • 2 large carrots, finely chopped
  • 2 celery ribs, finely chopped
  • 1 small onion, finely chopped
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon seasoned salt
  • 1 teaspoon curry powder
  • 2 cans (12 ounces each) fat-free evaporated milk
  • 1 cup half-and-half cream
  • 4-1/2 cups reduced-sodium chicken broth
  • 3 cups cubed cooked chicken breast
  • 2 cups cooked brown rice

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.

Directions

  1. In a Dutch oven, melt butter. Add the carrots, celery and onion; saute for 2 minutes. Sprinkle with flour; stir until blended. Stir in seasoned salt and curry. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Gradually add broth. Stir in chicken and rice; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender. Yield: 11 servings (2-3/4 quarts).
Originally published as Makeover Curried Chicken Rice Soup in Healthy Cooking October/November 2009, p23

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.

Reviews for Makeover Curried Chicken Rice Soup

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 12, 2014

Delicious , added extra curry powder. Loved it!

MY REVIEW
Reviewed Jan. 7, 2014

Delicious! I substituted Soy Milk for the Half & Half like a previous reviewer and you never would have known! Also added salt to taste at the end. Very filling.

MY REVIEW
Reviewed Oct. 4, 2012

This was an excellent soup! We changed it a little to lighten it some more by using light butter. Instead of halve and halve cream I used regular soy milk. It was a creamy, rich, tasty, and well worth making. Loved it!

MY REVIEW
Reviewed Feb. 15, 2012

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.

MY REVIEW
Reviewed Jan. 11, 2011

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.

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