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5* Makeover Curried Chicken Rice Soup

Source of Recipe

.
5* Makeover Curried Chicken Rice Soup

Healthy Cooking October/November 2009
Reviews rate this recipe 5 Stars.
Prep: 15 min. Cook: 20 min.
Yield: 11 servings (2-3/4 quarts).

This lighter version of a family-favorite soup boasts all the hearty texture, warm comfort and delicious flavor of the original, but less than half the fat and a fifth of the calories! That's a difference to savor! —Rebecca Cook, Helotes, Texas

Ingredients:
• 1/4 cup butter, cubed
• 2 large carrots, finely chopped
• 2 celery ribs, finely chopped
• 1 small onion, finely chopped
• 3/4 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon seasoned salt
• 1 teaspoon curry powder
• 2 cans (12 ounces each) fat-free evaporated milk
• 1 cup half-and-half cream
• 4-1/2 cups reduced-sodium chicken broth
• 3 cups cubed cooked chicken breast
• 2 cups cooked brown rice

Directions:
1. In a Dutch oven, melt butter. Add the carrots, celery and onion; saute for 2 minutes. Sprinkle with flour; stir until blended. Stir in seasoned salt and curry. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

2. Gradually add broth. Stir in chicken and rice; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender.

1 cup equals 263 calories, 8 g fat (5 g saturated fat), 54 mg cholesterol, 364 mg sodium, 26 g carbohydrate, 2 g fiber, 20 g protein. ++++ Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat, 1/2 fat-free milk.