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Quick Chicken Rice Soup

"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!"
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

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.
Nutrition 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.

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Reviews

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Average Rating:
  • pajamaangel
    Apr 16, 2014

    Very quick, very filling and lots of flavor!

  • lady_Jenrs
    Mar 6, 2012

    No comment left

  • tinkaandme
    Feb 17, 2009

    No comment left