CREAMY CHICKEN NOODLE SOUP RECIPE RECIPES

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CREAMY CHICKEN RICE SOUP RECIPE: HOW TO MAKE IT



Creamy Chicken Rice Soup Recipe: How to Make It image

I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. —Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 12

1 tablespoon canola oil
1 medium carrot, chopped
1 celery rib, chopped
1/2 cup chopped onion
1/2 teaspoon minced garlic
1/3 cup uncooked long grain rice
3/4 teaspoon dried basil
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 tablespoons all-purpose flour
1 can (5 ounces) evaporated milk
2 cups cubed cooked chicken breast

Steps:

  • 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., 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.

Nutrition Facts : Calories 312 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 699mg sodium, CarbohydrateContent 26g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 29g protein. Diabetic Exchanges 3 lean meat

CREAMY CHICKEN NOODLE SOUP - BETTER HOMES & GARDENS



Creamy Chicken Noodle Soup - Better Homes & Gardens image

Some folks say homemade chicken noodle soup helps battle a cold or the flu, but even doubters agree its comforting flavor has great appeal. This version serves a crowd and is creamy and rich without added cream.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 6 hours 25 minutes

Prep Time 25 minutes

Number Of Ingredients 11

1 32 ounce container reduced-sodium chicken broth
3 cups water
2 ½ cups chopped cooked chicken (about 12 ounces)
1 ½ cups sliced carrots (3 medium)
1 ½ cups sliced celery (3 stalks)
1 ½ cups mushrooms, sliced (4 ounces)
¼ cup chopped onion
1 ½ teaspoons dried thyme, crushed
¾ teaspoon garlic pepper
3 ounces reduced-fat cream cheese (Neufchatel), cut up
2 cups dried egg noodles

Steps:

  • In a 5- to 6-quart slow cooker combine chicken broth, the water, chicken, carrots, celery, mushrooms, onion, thyme, and garlic pepper.
  • Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
  • If using low-heat setting, turn cooker to high-heat setting. Stir in cream cheese until combined. Stir in uncooked noodles. Cover and cook for 20 to 30 minutes more or just until noodles are tender.

Nutrition Facts : Calories 170 calories, CarbohydrateContent 11 g, CholesterolContent 54 mg, FatContent 6 g, ProteinContent 17 g, SaturatedFatContent 2 g, SodiumContent 401 mg, SugarContent 3 g

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