Makeover Curried Chicken Rice Soup
Healthy Cooking
October/November '09 issue
Page:23
This lighter version of Rebecca's 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
SERVINGS: 11
CATEGORY: Lower Fat
METHOD:
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).
Nutrition Facts
One serving:1 cup
Calories: 263 Fat:8 g Saturated Fat:5 g Cholesterol:
Diabetic Exchange:
2 very lean meat, 1 starch, 1 fat, 1/2 fat-free milk.
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