This is a recipe that was thrown together when I found myself with a kitchen full of little this 'n that ingredients leftover from various other meals throughout the week. I love lightened up versions of cream-based soups and this one has all of the flavor as its higher fat and calorie cousin but is much easier on the waistline. We made this on a cold weekend evening and it really hit the spot. I hope you enjoy!
Print
Lighter Chicken and Rice Soup
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 mins
- Yield: 4 servings 1x
Ingredients
Scale
- 3 chopped carrots
- 1 stalk chopped celery
- 1 small chopped onion
- 3 cans low sodium chicken broth
- 2 tbs Smart Balance spread or similar
- ¼ cup flour
- 1 cup skim milk
- ½ cup uncooked rice
- 2 cups cooked chicken, shredded
- salt and pepper to taste
Instructions
- Bring 2 cans of broth, rice, and veggies to a boil.
- Reduce heat and simmer for 40 minutes.
- In another pan, melt Smart Balance spread and add flour and season with salt and pepper.
- Add last can of broth and whisk to break up any lumps.
- Cook until thick and bubbly and then stir in milk.
- Add milk mixture to veggie rice mixture and stir in the chicken.
- Adjust seasoning as needed.
- Let simmer for 10-15 minutes until thick.
Notes
Weight Watchers: 7pp per serving.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 267
- Fat: 6.7g
- Carbohydrates: 32g
- Protein: 18g
Recipe Card powered by
Want to save this recipe for later? Use this image below for Pinterest! Just hover your mouse over the photo and click "Pin it!"
Say Something About This Post: