Creamy Chicken Rice Soup Recipe
"I came up with this thick flavorful soup while making some adjustments to a favorite stovetop chicken casserole," relates Janice Mitchell of Aurora, Colorado. It goes together in short order using precooked chicken chunks and a couple of pulses in a mini-processor to chop the veggies, she adds. "We like this soup for lunch with a crisp roll and fresh fruit." TIP: "Using some of the broth to saute the vegetables keeps the fat content down," Janice notes.
This recipe is:
Quick
* 5 Servings
* Prep/Total Time: 30 min.
Ingredients
* 1/2 cup chopped onion
* 1 medium carrot, chopped
* 1 celery rib, chopped
* 1 tablespoon canola oil
* 1/2 teaspoon minced garlic
* 2 cans (14-1/2 ounces each) chicken broth
* 1/3 cup uncooked long grain rice
* 3/4 teaspoon dried basil
* 1/4 teaspoon pepper
* 3 tablespoons all-purpose flour
* 1 can (5 ounces) evaporated milk
* 1 package (9 ounces) frozen diced cooked chicken, thawed
Directions
* In a large saucepan, saute the onion, carrot, celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
* In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken; heat through. Yield: 5 servings.
Nutritional Analysis: 1 cup (prepared with reduced-sodium chicken broth and fat-free milk) equals 185 calories, 4 g fat (1 g saturated fat), 32 mg cholesterol, 617 mg sodium, 21 g carbohydrate, 1 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.
Creamy Chicken Rice Soup published in Quick Cooking November/December 2005, p51
Beth Layman :)
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