My mother-in-law raves about the chicken- and-rice soup we serve at our house. I tweaked the recipe several times to get it just right. This version is ready in half an hour!
—TERESA JACOBSON ST JOHNS, FL
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
1 package (6.2 ounces) fast-cooking long grain and wild rice mix
2 tablespoons butter
1 small onion, finely chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
3 cups 2% milk
1 1/2 cups chicken broth
2 cups cubed cooked chicken
1. Cook rice mix according to package directions.
2. Meanwhile, in a large saucepan, heat butter over medium-high heat. Add the onion, celery and carrot; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened.
3. Stir in chicken and rice mix; heat through.
PER SERVING 2 cups: 465 cal., 15g fat (7g sat. fat), 94mg chol., 1095mg sod., 50g carb. (12g sugars, 2g fiber), 32g pro.