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.
Calories: 256 calories, 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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