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Creamy Chicken and Rice Soup

Yield Makes 6 Servings


  • 1 cup Mahatma® or Carolina® White or Whole Grain Brown Rice
  • 2 cans (14 oz, each) low-sodium chicken broth
  • 1 can (12 oz) evaporated milk
  • 4 tablespoons cornstarch
  • 1 teaspoon poultry seasoning
  • 1 cup (About 6oz) cooked chicken breast, diced
  • 1 cup frozen mixed vegetables, thawed
  • salt and pepper, optional

How to Make It

  1. Prepare rice according to package directions.

    In a large pot, bring chicken broth and evaporated milk to a boil. In a small cup dissolve cornstarch and poultry seasoning with 4 tablespoons water and stir into hot broth. Stir constantly for 1 minute; reduce heat to low and stir in chicken and vegetables. Continue to cook 5 minutes. Stir in rice. Season with salt and pepper, if desired .

    Purchase precooked diced chicken in the deli section at your local grocer.

    Calories: 424 /serving
    Total fat: 9 g
    Sat. fat: 6 g
    Trans fat: 0 g
    Cholesterol: 70 mg
    Sodium: 244 mg
    Carbohydrates: 57 g
    Fiber: 2 g
    Protein: 26 g