From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Creamy Chicken and Rice Soup
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Instructions
1
|
Cook rice according to package directions, omitting salt and fat, such as butter.
2
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Heat a large Dutch oven or soup pot over medium-high heat. Coat pan with cooking spray.
3
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Add onion and garlic, and sauté for 3 minutes. Add broth and potato, and bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 5 minutes or until potato chunks are tender.
4
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In another bowl, combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture. Cook 5 minutes or until slightly thick, stirring constantly.
5
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Remove from heat and add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley.
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Recipe Facts
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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