Chicken Divan Soup

Yield: 6 servings (serving size: ) (serving size: 1 1/2 cups)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 264
  • Calories from fat: 0.0%
  • Fat: 2.8g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 31.2g
  • Carbohydrate: 26.7g
  • Fiber: 2.4g
  • Cholesterol: 61mg
  • Iron: 0.0mg
  • Sodium: 591mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. 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.
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