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Creamy Chicken Rice Soup

By: Marge Wagner

"'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!'"

Rate/Review | Read Reviews (71)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

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

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.

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.