Quick Chicken Rice Soup Recipe

4.5 1 3
Publisher Photo

Quick Chicken Rice Soup Recipe

Read Reviews
4.5 1 3
Publisher Photo
"I combined three recipes to come up with this take on the classic creamy chicken rice soup," says Marge Wagner from Roselle, Illinois. "I cut down on the butter, increased the vegetables and eliminated the half-and-half cream. This lower-fat version is truly delicious...and no one can tell it's light!"
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup chopped carrot
  • 1/3 cup finely chopped onion
  • 1/3 cup chopped celery
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 2 cups cooked long grain rice
  • 1 cup cubed cooked chicken
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1 cup 2% milk
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine, optional

Directions

In a large saucepan, saute the carrot, onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth. Add the rice, chicken, salt, pepper and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
Reduce heat to low. Stir in the milk, lemon juice and wine if desired. Cook and stir for 5 minutes or until heated through. Yield: 6 servings.
Originally published as Creamy Chicken Rice Soup in Light & Tasty February/March 2003, p13

Nutritional Facts

1 cup: 203 calories, 6g fat (3g saturated fat), 33mg cholesterol, 648mg sodium, 24g carbohydrate (0 sugars, 1g fiber), 13g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.

  • 1/2 cup chopped carrot
  • 1/3 cup finely chopped onion
  • 1/3 cup chopped celery
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 2 cups cooked long grain rice
  • 1 cup cubed cooked chicken
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1 cup 2% milk
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine, optional
  1. In a large saucepan, saute the carrot, onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth. Add the rice, chicken, salt, pepper and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
  2. Reduce heat to low. Stir in the milk, lemon juice and wine if desired. Cook and stir for 5 minutes or until heated through. Yield: 6 servings.
Originally published as Creamy Chicken Rice Soup in Light & Tasty February/March 2003, p13

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forQuick Chicken Rice Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
pajamaangel User ID: 1603339 137626
Reviewed Apr. 16, 2014

"Very quick, very filling and lots of flavor!"

Loading Image