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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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! Ingredients:
1/2 cup chopped carrot |
1/3 cup finely chopped onion |
1/3 cup chopped celery |
2 tablespoons butter |
1/4 cup king arthur unbleached all-purpose flour |
2 cans (14-1/2 ounces each) 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, optional |
Directions:
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.
2. 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.
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