Cream of Chicken and Rice Florentine |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Believe it or not, this is a diabetic-friendly recipe with 300 cal. and 6 grams of fat. Mushrooms and spinach adorn this soup along with chicken breast and a small amount of long-grain rice. The picture of this recipe looks so delicious, I had to post it. Take from the B & G magazine - Diabetes- Eat What You Love! Ingredients:
2 tablespoons olive oil |
1 lb boneless skinless chicken breast half |
3 medium onions, finely chopped (1 1/2 cups) |
1 (8 ounce) package fresh mushrooms, sliced |
1 medium carrot, shredded (1/2 cup) |
1 tablespoon minced garlic |
1/3 cup uncooked long grain rice |
1 (14 1/2 ounce) can reduced-sodium chicken broth |
1 cup water |
1/2 teaspoon black pepper |
1/4 teaspoon ground nutmeg |
2 (12 ounce) cans fat-free evaporated milk |
2 tablespoons flour |
4 cups fresh spinach, packed |
2 teaspoons lemon peel, finely shredded |
2 tablespoons fresh lemon juice |
black pepper |
Directions:
1. In a dutch oven, heat oil over medium-high heat, reduce heat to medium. Add chicken; cook for 12-15 minutes or until no longer pink turning once halfway through cooking. Transfer 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 dutch oven; cook for 5 minutes, stirring occasionally. Stir in rice; cook 1 minute more. Add broth, water, 1/2 teaspoons pepper and the nutmeg. Bring to boiling; reduce heat and simmer, covered, for 15 minutes.
3. In a small bowl stir together one 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. To serve, ladle soup into bowls and sprinkle with additional black pepper, if desired.
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