Diabetic Cooking

Soups & Stews

Easy Chicken, Spinach, and Wild Rice Soup

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Ingredients

  • 1 can (about 14 ounces) reduced-sodium chicken broth
  • 1 3/4 cups chopped carrots
  • 2 cans (103/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 2 cups cooked wild rice
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon 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

Directions

Bring broth to a boil in large saucepan over medium-high heat. Add carrots; cook 10 minutes.

dd 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 11/2 cups of cooked meat.

Yield: 6 to 7 servings. Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 256, Carbohydrates: 28 g, Protein: 22 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 62 mg, Sodium: 624 mg, Fiber: 3 g

Exchanges per serving: 2 Bread/Starch, 2 Meat.


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