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Creamy Chicken Rice Soup

Creamy 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!'"
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Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  1. 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.

Footnotes

  • 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

Read all reviews 71
  1. 85 Ratings

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Most helpful positive review

Recipes like this are fun because there's just so much room for creativity! I used a homemade broth rather than the canned and included sliced mushrooms and minced garlic with the vegetables, w...

Most helpful critical review

No one in my family liked. This had no flavor. Will not make again.

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Recipes like this are fun because there's just so much room for creativity! I used a homemade broth rather than the canned and included sliced mushrooms and minced garlic with the vegetables, w...

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...

This came out really good, but I did a few things differently based on a friend's advise. We cooked the onions and then added raw chicken on the bone and some water and boiled it until done, th...

This soup was delicious! It was warm and creamy but not too heavy! The only changes I made were adding more chicken broth and a little bit more of the vegetables. I would def make them again!

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...

I used a whole large onion, added in more chopped celery and carrot and fresh garlic instead of garlic powder. I did not need the flour because I cut back on the milk to a scant 1/4 cup and I us...

No one in my family liked. This had no flavor. Will not make again.

Delicious! Made exact to recipe. When reheating, just add more milk to thin it out.

This is good. I added 2 tbsp dry sherry (NOT cooking sherry) instead of the wine. Really adds great flavor.

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