Cream of Chicken Soup is a delicious and hearty cream soup with chicken, mushrooms, spinach, carrots, onions and rice. It is also a healthy, low fat, low cholesterol, low sodium, low carbohydrates, low sugars, diabetic, heart-healthy and WeightWatchers (7) PointsPlus+ recipe. Great for the cold winter months. Makes (6) generous (1-1/3 cup) servings. Cream of Chicken Soupcream-of-chicken-rice-soup will be loved by your family and friends alike.
INGREDIENTS:
1 lb boneless, skinless chicken breast halves
2 tbsp olive oil
1-1/2 cups finely chopped onions
1 (8 oz) pkg fresh mushrooms, sliced
1/2 cup shredded carrots
1 tbsp minced garlic from a jar
1/3 cup uncooked long grain rice
1 (14 oz) can low sodium chicken broth
1 cup water
1/4 tsp ground nutmeg
1/2 tsp ground black pepper
2 (12 oz) cans evaporated skim nilk
2 tbsp flour
4 cups packed fresh spinach
2 tsp lemon zest
2 tbsp lemon juice
DIRECTIONS:
1. In a Dutch oven, heat oil over medium-high heat; reduce heat to medium. Add chicken; cook for 12 to 15 minutes or until no longer pink (170 F.), turning once halfway through cooking. Remove chicken to a plate to cool. When cool enough to handle, use two forks to pull chicken apart into coarse shreds.
2. Meanwhile, add onions, mushrooms, carrot, and garlic to the Dutch oven; place Dutch oven on stovetop and cook for 5 minutes, stirring occasionally. Stir in rice; cook for 1 minute more. Add broth, the water, nutmeg and the 1/2 teaspoon black pepper. Bring to a boil; reduce heat. Simmer covered, 15 minutes.
3. In a small bowl, stir together 1 can of the evaporated milk and the flour; stir into mixture in Dutch oven. Stir in the remaining can of milk. Cook and stir until bubbly.
4. Stir in spinach and the shredded chicken. Simmer for 5 minutes. Stir in lemon peel and lemon juice. If desired, sprinkle with additional ground black pepper.
Yield: 6 Servings
Serving Size: 1-1/3 cups per serving
WW PointsPlus+ = 7
Carb Choices: 2
Diet Exchange:
1 Vegetable + 3-1/2 Meat (L) + 1 Starch
INGREDIENTS:
2 tbsp olive oil
1-1/2 cups finely chopped onions
1 (8 oz) pkg fresh mushrooms, sliced
1/2 cup shredded carrots
1 tbsp minced garlic from a jar
1/3 cup uncooked long grain rice
1 (14 oz) can low sodium chicken broth
1 cup water
1/4 tsp ground nutmeg
1/2 tsp ground black pepper
2 (12 oz) cans evaporated skim nilk
2 tbsp flour
4 cups packed fresh spinach
2 tsp lemon zest
2 tbsp lemon juice
DIRECTIONS:
1. In a Dutch oven, heat oil over medium-high heat; reduce heat to medium. Add chicken; cook for 12 to 15 minutes or until no longer pink (170 F.), turning once halfway through cooking. Remove chicken to a plate to cool. When cool enough to handle, use two forks to pull chicken apart into coarse shreds.
2. Meanwhile, add onions, mushrooms, carrot, and garlic to the Dutch oven; place Dutch oven on stovetop and cook for 5 minutes, stirring occasionally. Stir in rice; cook for 1 minute more. Add broth, the water, nutmeg and the 1/2 teaspoon black pepper. Bring to a boil; reduce heat. Simmer covered, 15 minutes.
3. In a small bowl, stir together 1 can of the evaporated milk and the flour; stir into mixture in Dutch oven. Stir in the remaining can of milk. Cook and stir until bubbly.
4. Stir in spinach and the shredded chicken. Simmer for 5 minutes. Stir in lemon peel and lemon juice. If desired, sprinkle with additional ground black pepper.
Yield: 6 Servings
Serving Size: 1-1/3 cups per serving
WW PointsPlus+ = 7
Carb Choices: 2
Diet Exchange:
1 Vegetable + 3-1/2 Meat (L) + 1 Starch
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