Creamy Chicken Rice Soup

SUBMITTED BY: Marge Wagner PHOTO BY: Dyann

"'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!'"

PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

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INGREDIENTS

1/2 cup chopped carrot
1/3 cup finely chopped onion
1/3 cup chopped celery
2 tablespoons butter or stick margarine
1/4 cup all-purpose flour
2 (14.5 ounce) cans 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

READ REVIEWS (21)

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.

Nutritional Analysis: One serving (1 cup) equals 203 calories, 6 g fat (3 g saturated fat), 33 mg cholesterol, 648 mg sodium, 24 g carbohydrate, 1 g fiber, 13 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.

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REVIEWS

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Reviewed on Jun. 12, 2008 by Dyann

Made 6 (minor) changes to bring it to 5 star. 1)used EVOO instead of butter 2)halved the rice, 3)doubled the carrots, 4)added 2 cups more broth, 5)added 2 TBSP boullion granules (for more flavor & instead of salt), 6)cooked the rice right in the broth (ONLY for the time stated for the rice). DH and I LOVED it. Thank you Marge Wagner for a delicious way to use up leftover chicken!

2 users found this review helpful

Reviewed on Apr. 23, 2008 by Puddle Jumper

This soup does taste really good. My only problem was that the soup was really thick and needed more liquid than stated. I added frozen peas & carrots to the pot along with the onions and celery. Also, I had leftover bone in chicken breasts which I shredded and added to the soup in the end to heat through. I skipped out on the lemon juice as hubby doesn't like it. I will definitely make this again as it is a great way to use up leftover chicken and frozen vegetables. Could also try this by substituting the rice with pasta.

1 user found this review helpful

Reviewed on Feb. 7, 2008 by PITTIPAT

This was so yummy! I used brown rice and added some herbs. It came out a bit thick so next time I think I'll use a little less rice and more liquid.

1 user found this review helpful

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