Starting with a seasoned rice mix, this creamy soup for six can be ready to ladle in 20 minutes.
boneless skinless chicken breast halves, cut into 3/4-inch pieces
box (6.2 oz) quick-cooking long-grain and wild rice mix (with seasoning packet)
cans (14 oz each) fat-free chicken broth with 33% less sodium
cups fat-free (skim) milk
cup all-purpose flour
teaspoons diced pimientos
tablespoon dry sherry, if desired
Cook bacon until crisp. Drain on paper towel; crumble and set aside.
In nonstick Dutch oven or 4-quart saucepan, mix chicken, rice with contents of seasoning packet and broth. Heat to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes or until rice is tender.
In small jar with tight-fitting lid, shake 1 cup of the milk and the flour until well blended.
Add flour mixture, remaining 3 cups milk, the bacon, pimientos and sherry to rice mixture; cook over medium heat, stirring constantly, until soup is bubbly and thickened and chicken is no longer pink in center. If desired, season to taste with salt and pepper.
To save about 28 grams of fat, 260 calories and 910 mg. of sodium
•Reduce the amount of bacon
•Omit the margarine
•Replace half-and-half with skim milk; use flour as a thickener
NUTRITION INFORMATION PER SERVING
Serving Size: 1 1/2 Cups
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 1/2 Skim Milk; 2 1/2 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.