Creamy Chicken and Rice Soup

Yield:

Makes 6 Servings

Recipe from

Recipe from


Ingredients

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

Preparation

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 .

HELPFUL TIPS:
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

Note:

March 2010