Makeover Curried Chicken Rice Soup Recipe

5 12 12
Makeover Curried Chicken Rice Soup Recipe
Makeover Curried Chicken Rice Soup Recipe photo by Taste of Home
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Makeover Curried Chicken Rice Soup Recipe

Read Reviews
5 12 12
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
MAKES:
11 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
11 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

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

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.
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: 263 calories, 8g fat (5g saturated fat), 54mg cholesterol, 524mg sodium, 26g carbohydrate (9g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat, 1/2 fat-free milk.

  • 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
  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

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Reviews forMakeover Curried Chicken Rice Soup

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habenaroman User ID: 7905288 273123
Reviewed Sep. 17, 2017

"Awesome."

MY REVIEW
mkaskela User ID: 6061564 242373
Reviewed Jan. 23, 2016

"Yum!"

MY REVIEW
mumsay User ID: 7742579 218590
Reviewed Jan. 22, 2015

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

MY REVIEW
ziki01 User ID: 4872480 164278
Reviewed Feb. 12, 2014

"Delicious , added extra curry powder. Loved it!"

MY REVIEW
KarenLiz User ID: 2217422 165817
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
pokii21 User ID: 5049387 143150
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
kgburgess User ID: 2727982 179124
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
southcountygirl User ID: 2604868 179522
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
eliseray User ID: 1765023 178497
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
krasmuss User ID: 1912885 182320
Reviewed Nov. 30, 2009

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

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