Chicken Divan Soup

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Yield
6 servings (serving size: 1 1/2 cups)
January 1996
RECIPE BY Oxmoor House

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

Nutritional Information

  • Calories 264
  • Caloriesfromfat 10%
  • Fat 2.8g
  • Satfat 0.8g
  • Monofat 0.5g
  • Polyfat 0.7g
  • Protein 31.2g
  • Carbohydrate 26.7g
  • Fiber 0.0g
  • Cholesterol 61mg
  • Iron 0.0mg
  • Sodium 591mg
  • Calcium 0.0mg

How to Make It

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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