2 cups chopped cooked chicken
2 medium carrots, coarsely chopped
½ cup chopped onion
2 Tbsp parsley
½ tsp. minced garlic
1 can (10 ¾ oz.) 98% fat-free reduced-sodium condensed cream of chicken soup
2 cans (14 ½ oz) reduced-sodium chicken broth
1 ½ cups water
¼ tsp. ground black pepper
2/3 cup uncooked long-grain rice
Zest one lemon to measure 1 tsp. lemon zest. Juice lemons to
measure 1/2 cup juice.
Lightly spray 4 –quart casserole pot with nonstick cooking spray and heat. Add carrots, onion and garlic; cook and stir 2 minutes.
Stir in chicken, lemon zest, juice, soup, chicken broth and black pepper; bring to a boil.
Stir in rice; reduce heat. Cover; simmer over low heat 15-20 minutes or until rice is tender.
Remove from heat; stir parsley into soup just before serving.
8 servings(about 10 ½ cups)
Nutrition Information per serving (1 1/3 cup)
Calories- 230; total fat- 4.5g; saturated fat- 1.5g; cholesterol- 45mg; carbohydrate- 26g; protein- 19g; sodium- 494mg; fiber less than 1 gram.