Creamy Chicken Rice Soup

I came up with this flavorful soup while making some adjustments to a favorite stovetop chicken casserole. It’s perfect for lunch with a crisp roll.

—Janice Mitchell, Aurora, CO

Takes: 30 min. • Makes: 4 servings

• 1 Tbsp. canola oil
• 1 medium carrot, chopped
• 1 celery rib, chopped
• ½ cup chopped onion
• ½ tsp. minced garlic
• ⅓ cup uncooked long grain rice
• ¾ tsp. dried basil
• ¼ tsp. pepper
• 2 cans (14 ½ oz. each) reduced-sodium chicken broth
• 3 Tbsp. all-purpose flour
• 1 can (5 oz.) evaporated milk
• 2 cups cubed cooked chicken breast

1. 1. In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes.
2. 2. Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.

1 ¼ cups: 312 cal., 9g fat (3g sat. fat), 71mg chol., 699mg sod., 26g carb. (6g sugars, 1g fiber), 29g pro. Diabetic exchanges: 3 lean meat, 2 starch, 1 fat.