INGREDIENTS:
2 cups water
4 cups (32 oz) less sodium fat free chicken broth
1 lb raw boneless skinless chicken breasts
1 (6 oz) box of Long Grain & Wild Rice (I used Uncle Ben’s) – not the quick cooking kind, do not prepare
1 cup sliced or diced carrots
1 cup sliced celery
½ cup flour
½ teaspoon salt
½ teaspoon black pepper
1 stick (8 tablespoons) light butter
2 cups fat free half and half
DIRECTIONS:
Bring the water and chicken broth to a boil in a large pot or dutch oven. Add the chicken, rice (with seasoning packet), carrots and celery and reduce heat to a simmer. Cover the pot and simmer for 25-30 minutes until chicken is cooked through and easy to shred. Remove the cooked chicken breasts to a plate and shred with two forks. Replace the lid and continue to simmer the rest.
Mix together the flour, salt and pepper in a bowl until combined. In a medium saucepan, melt the butter over medium heat. Stir in flour a spoonful at a time to make a roux. Pour the half and half in a little at a time, stirring continuously with a whisk to allow the roux to combine with the cream. Continue whisking and adding half and half until the mixture is smooth and creamy.
Add the shredded chicken and the cream mixture back into the soup pot and stir to combine. Bring back to a simmer and simmer for 5-10 minutes to allow soup to thicken and flavors to combine.
WEIGHT WATCHERS POINTS PLUS:
6 per serving (P+ calculated using the recipe builder on weightwatchers.com)
NUTRITION INFORMATION:
212 calories, 19 g carbs, 6 g fat, 15 g protein, 1 g fiber (from myfitnesspal.com)
Source:http://www.emilybites.com
2 cups water
4 cups (32 oz) less sodium fat free chicken broth
1 lb raw boneless skinless chicken breasts
1 (6 oz) box of Long Grain & Wild Rice (I used Uncle Ben’s) – not the quick cooking kind, do not prepare
1 cup sliced or diced carrots
1 cup sliced celery
½ cup flour
½ teaspoon salt
½ teaspoon black pepper
1 stick (8 tablespoons) light butter
2 cups fat free half and half
DIRECTIONS:
Bring the water and chicken broth to a boil in a large pot or dutch oven. Add the chicken, rice (with seasoning packet), carrots and celery and reduce heat to a simmer. Cover the pot and simmer for 25-30 minutes until chicken is cooked through and easy to shred. Remove the cooked chicken breasts to a plate and shred with two forks. Replace the lid and continue to simmer the rest.
Mix together the flour, salt and pepper in a bowl until combined. In a medium saucepan, melt the butter over medium heat. Stir in flour a spoonful at a time to make a roux. Pour the half and half in a little at a time, stirring continuously with a whisk to allow the roux to combine with the cream. Continue whisking and adding half and half until the mixture is smooth and creamy.
Add the shredded chicken and the cream mixture back into the soup pot and stir to combine. Bring back to a simmer and simmer for 5-10 minutes to allow soup to thicken and flavors to combine.
WEIGHT WATCHERS POINTS PLUS:
6 per serving (P+ calculated using the recipe builder on weightwatchers.com)
NUTRITION INFORMATION:
212 calories, 19 g carbs, 6 g fat, 15 g protein, 1 g fiber (from myfitnesspal.com)
Source:http://www.emilybites.com
No comments:
Post a Comment