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

Creamy Chicken Rice SoupPhoto: Taste of Home
Servings Cook Time
4servings (4-1/4 quarts) 30minutes
4servings (4-1/4 quarts)
Cook Time
Portions: servings (4-1/4 quarts)
Portions: servings (4-1/4 quarts)
  1. 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.
  2. 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.