Creamy Chicken Rice Soup

 

• Total Time

  Prep/Total Time: 30 min.
• 
  

  Makes

  4 servings (1-1/4 qt.)

Ingredients

• 1 tablespoon canola oil
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 1/2 cup chopped onion
• 1/2 teaspoon minced garlic
• 1/3 cup uncooked long grain rice
• 3/4 teaspoon dried basil
• 1/4 teaspoon pepper
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 3 tablespoons all-purpose flour
• 1 can (5 ounces) evaporated milk
• 2 cups cubed cooked chicken breast

Directions

• 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.

Nutrition Facts

1-1/4 cups: 312 calories, 9g fat (3g saturated fat), 71mg cholesterol, 699mg sodium, 26g carbohydrate (6g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.