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Makeover Curried Chicken Rice Soup Recipe

Makeover Curried Chicken Rice Soup Recipe

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. YIELD: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

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).

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

Sort By :
MY REVIEW
Reviewed Jan. 23, 2016

"Yum!"

MY REVIEW
Reviewed Jan. 22, 2015

"Really delicious soup. The only change I made was to double the curry powder. Very filling also!"

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."

MY REVIEW
Reviewed Dec. 22, 2009

"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."

MY REVIEW
Reviewed Nov. 30, 2009

"The whole family loved it. Easy to make. Delicious and creamy soup."

MY REVIEW
Reviewed Oct. 24, 2009

"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"

MY REVIEW
Reviewed Oct. 24, 2009

"Very good!"

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