Easy Chicken, Spinach, and Wild Rice Soup - 28g Carbs, 3g Fiber
1 (about 14 oz can) reduced-sodium chicken broth
1 3/4 cups chopped carrots
2 (10 3/4 oz cans each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
2 cups cooked wild rice
1 tsp dried thyme
1/4 tsp dried sage
1/4 tsp black pepper
2 cups coarsely chopped baby spinach
1 1/2 cups chopped cooked chicken*
1/2 cup fat-free half-and-half or fat-free (skim) milk
Bring broth to a boil in large saucepan over medium-high heat. Add carrots; cook 10 minutes.
Add soup, rice, thyme, sage, and pepper to saucepan; bring to a boil. Stir in spinach, chicken, and half-and-half; cook and stir 2 minutes or until heated through.
*Note. Half of a rotisserie chicken will yield about 1 1/2 cups of cooked meat.
Servings: 6 - 7
Serving size: 1 cup
Nutrition per Serving: 256 Calories, 7g Fat, 2g Saturated Fat, 62 mg Cholesterol, 624mg Sodium, 28g Carbs, 3g Fiber, 22g Protein
Exchanges per serving: 2 Bread/Starch, 2 Meats
Posted by: firstname.lastname@example.org
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