Chicken Divan Soup



6 servings (serving size: ) (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 264
Caloriesfromfat 0.0 %
Fat 2.8 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 31.2 g
Carbohydrate 26.7 g
Fiber 2.4 g
Cholesterol 61 mg
Iron 0.0 mg
Sodium 591 mg
Calcium 0.0 mg


Cooking spray
1 1/4 pounds skinless, boneless chicken breasts, cut into bite-size pieces
3/4 cup chopped onion
2 garlic cloves, minced
1 cup cooked long-grain rice
1/2 teaspoon pepper
1/4 teaspoon salt
2 (4-ounce) cans sliced mushrooms, drained
1 (16-ounce) package frozen chopped broccoli, thawed
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (12-ounce) can evaporated fat-free milk
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted


Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add chicken, onion, and garlic; sauté until onion is tender. Add rice and remaining ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.