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Chicken Divan Soup

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

Ingredients

  • Vegetable cooking spray
  • 1 1/4 pounds skinned, boned chicken breasts, cut into bite-size pieces
  • 3/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup cooked long-grain rice (cooked without salt or fat)
  • 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 1/4-ounce) can no-salt-added chicken broth
  • 1 (12-ounce) can evaporated skimmed milk
  • 1 (10 3/4-ounce) can reduced-fat, reduced-sodium cream of chicken soup, undiluted

Nutrition Information

  • calories 264
  • caloriesfromfat 10 %
  • fat 2.8 g
  • satfat 0.8 g
  • monofat 0.5 g
  • polyfat 0.7 g
  • protein 31.2 g
  • carbohydrate 26.7 g
  • fiber 0.0 g
  • cholesterol 61 mg
  • iron 0.0 mg
  • sodium 591 mg
  • calcium 0.0 mg

How to Make It

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

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