Creamy Chicken and Rice Soup
Prep Time
10mins
Time to Table
25mins
Servings
6 (1-1/4 cups per serving)
Ingredients
- 3 tablespoons vegetable oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1 teaspoon ground sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups low sodium chicken broth
- 1 cup quick cooking rice
- 2 tablespoons all-purpose flour
- 2 cups diced cooked chicken
- 3/4 cup Daisy Light Sour Cream
Ingredients
- 3 tablespoons vegetable oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1 teaspoon ground sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups low sodium chicken broth
- 1 cup quick cooking rice
- 2 tablespoons all-purpose flour
- 2 cups diced cooked chicken
- 3/4 cup Daisy Light Sour Cream
Directions
- Heat the oil in a large saucepan over medium heat. Add the onion, celery, carrots, sage, salt, and pepper. Cook for 5 minutes or until the vegetables are almost tender, stirring occasionally.
- Add 5 cups of the broth and the rice. Bring to a simmer and cook for 5 minutes, stirring occasionally. When the rice is tender, whisk the flour into the remaining 1 cup of broth and stir into the soup. Simmer for 1 minute.
- Add the chicken and sour cream. Cook on low heat until hot. Garnish with cracked black pepper, if desired.
- Calories:342
- Cholesterol:50
- Dietary Fiber:1
- Protein:24
- Sodium:346
- Total Carbohydrate:33
- Total Fat:13
