The old saying “chicken soup is good for the soul” still rings true but sometime a chicken soup that is rich and creamy hits the spot, especially with the cold weather, so give this recipe a try. The beauty of this recipe is that it comes together in just 30 minutes, thanks to the pre-cooked chicken and the rice not having to be pre-cooked.
Onions, celery and carrots create the base of flavor for this soup. You can use any type of chicken, canned, shredded, grilled or rotisserie. The chicken broth can be homemade or purchased and the evaporated milk gives it the perfect rich and creamy taste.
CREAMY CHICKEN & RICE SOUP
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 In a large saucepan, heat oil over medium-high heat; sauté 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.
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