Creamy Chicken And Rice Soup
- 1 cup Mahatma(R) or Carolina(R) White or Whole Grain Brown Rice
- 2 cans (14 oz, each) low-sodium chicken broth
- 1 can (12 oz) evaporated milk
- 4 tablespoons cornstarch
- 1 teaspoon poultry seasoning
- 1 cup (About 6oz) cooked chicken breast, diced
- 1 cup frozen mixed vegetables, thawed
- salt and pepper, optional
- Prepare rice according to package directions.
- In a large pot, bring chicken broth and evaporated milk to a boil. In a small cup dissolve cornstarch and poultry seasoning with 4 tablespoons water and stir into hot broth. Stir constantly for 1 minute; reduce heat to low and stir in chicken and vegetables. Continue to cook 5 minutes. Stir in rice. Season with salt and pepper, if desired .
- Purchase precooked diced chicken in the deli section at your local grocer.
- 424 /serving
- 9 g
- 6 g
- 0 g
- 70 mg
- 244 mg
- 57 g
- 2 g
- 26 g
white, chicken broth, milk, cornstarch, poultry seasoning, chicken, mixed vegetables, salt
Taken from www.myrecipes.com/recipe/creamy-chicken-rice-soup (may not work)