Chicken and Rice Soup


Ingredients:
    1 cup cooked rice
    1 tbspoon oil
    1 cup chopped onion
    2 garlic cloves, minced
    3 cups fat-free, less-sodium chicken broth
    1 1/2 cups cubed peeled baking potato
    3 cups milk
    1/3 cup all-purpose flour
    10 ounce light processed cheese
    2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon salt
    1/4 cup chopped fresh parsley
Directions:
  1. Cook rice according to package directions, omitting salt and fat.

  2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.

  3. Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.

Comments

Popular Posts