Makeover Curried Chicken Rice Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 11 |
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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! 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 king arthur unbleached all-purpose flour |
1 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. Yield: 11 servings (2-3/4 quarts).
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