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Makeover Curried Chicken Rice Soup

Total Time

Prep: 15 min. Cook: 20 min.


11 servings (2-3/4 quarts)

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


  • 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.

Nutrition 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.

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