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Chilly-Day Chicken Soup

“This was one of the things I ate on my healthy-heart diet and I lost 67 pounds in six months. It's a very light and tasty chicken soup. I hope you like it.” Deborah Mitchell - Clarksville, Indiana
  • Total Time
    Prep: 10 min. Cook: 25 min.
  • Makes
    2 servings

Ingredients

  • 1/4 pound boneless skinless chicken breast, cut into small pieces
  • 1/4 cup chopped onion
  • 2 teaspoons butter
  • 1 cup diced red potatoes
  • 1 medium carrot, grated
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/2 cup water
  • 1/4 teaspoon pepper
  • 2 tablespoons uncooked instant rice
  • 1/8 teaspoon salt

Directions

  • In a small nonstick saucepan, saute chicken and onion in butter until chicken is no longer pink. Stir in the potatoes, carrot, broth, water and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
  • Return to a boil; stir in rice and salt. Remove from the heat. Cover and let stand for 5 minutes or until rice is tender.
Nutrition Facts
1-1/2 cups: 205 calories, 5g fat (3g saturated fat), 42mg cholesterol, 772mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.

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Reviews

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Average Rating:
  • amygerman15
    Apr 18, 2016

    My whole picky family loved it. Although next time, I need to double the recipe. I did add 1 tablespoon of chicken base.

  • betsymaggie
    Sep 30, 2008

    I thought at the bottom of the recipe page there was a suggestion of converting this to a beef soup. What was the cut of beef used?

  • Cook38
    Sep 21, 2008

    wow! what else was on your diet plan? that's a GREAT weight loss! congrats!