Quick Chicken Rice Soup Recipe
"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!"
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 teaspoon pepper
- 1/8 teaspoon garlic powder
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 2 cups cooked long grain rice
- 1 cup 2% milk
- 1/3 cup chopped celery
- 1/2 cup chopped carrot
- 1/3 cup finely chopped onion
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1 cup cubed cooked chicken
- 1 tablespoon white wine optional
- Carbohydrate 27.3031149387738 g
- Cholesterol 31.8677083376937 mg
- Fat 6.41400931260677 g
- Fiber 1.03007284412861 g
- Protein 9.22804831533765 g
- Saturated Fat 3.12656337177849 g
- Serving Size 1 1 serving (175g)
- Sodium 128.988718044754 mg
- Sugar 26.2730420946452 g
- Trans Fat 0.617612644367158 g
- Calories 208 calories
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. Yield: 6 servings. Originally published as Creamy Chicken Rice Soup in Light & Tasty February/March 2003, p13
