Creamy Chicken Rice Soup
“I came up with this creamy chicken rice soup recipe while making some adjustments to a favourite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit.” —Janice Mitchell, Aurora, Colorado
| Servings | Cook Time |
| 4servings (4-1/4 quarts) | 30minutes |
| Servings |
| 4servings (4-1/4 quarts) |
| Cook Time |
| 30minutes |
Ingredients
- 1 tbsp canola oil
- 1 medium carrot chopped
- 1 celery rib chopped
- 1/2 cup chopped onion
- 1/2 tsp minced garlic
- 1/3 cup uncooked long-grain rice
- 3/4 tsp dried basil
- 1/4 tsp pepper
- 2 cans reduced-sodium chicken broth (14-1/2 oz each)
- 3 tbsp all-purpose flour
- 1 can evaporated milk (5 oz)
- 2 cups cubed cooked chicken breast
Portions: servings (4-1/4 quarts)
Units:
|
Ingredients
Portions: servings (4-1/4 quarts)
Units:
|
Instructions
- In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes.
- Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.
Recipe Notes
Nutrition Facts
1-1/4 cups: 312 calories, 9g fat (3g saturated fat), 71mg cholesterol, 699mg sodium, 26g carbohydrate (6g sugars, 1g fibre), 29g protein.
Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
