| SylviaAnn | member since November 2008 |
 female, 44 years old | October 31, 2009, 2:48 pm Creamy Chicken Rice Soup RecipeSo I made this soup today with the homemade broth I made yesterday and let me tell you - this is a delicious soup! My favorite of the soup was that it is creamy! I have indicated in parentheses the substitutions I made for the ingredients that I did not have and I used skim milk to reduce the fat and calories.Creamy Chicken Rice Soup Recipe •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 (olive oil) 1/2 teaspoon minced garlic 2 cans (14-1/2 ounces each) chicken broth (homemade broth) 1/3 cup uncooked long grain rice 3/4 teaspoon dried basil (omitted) 1/4 teaspoon pepper 3 tablespoons all-purpose flour 1 can (5 ounces) evaporated milk (Skim 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. NM Nutritional Analysis: 1.5 cup, 8.4 fat, 1.3 sat fat, 89 chol, 476 sodium, 19 carbs, 2 fiber, 4 sugar, 40 protien, 46% Vit A, 9% Vit C, 11% calcium, 11% iron. Creamy Chicken Rice Soup published in Quick Cooking November/December 2005, p51 (Recipe by Taste of Home)
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