Oriental Chicken and Broccoli Soup
|Vegetable cooking spray||1 Tablespoon|
|Sliced mushrooms||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Bell pepper||1⁄2 Cup (8 tbs), cut into thin 1 1/2-inch strips (Red Or Green)|
|Garlic||2 Clove (10 gm), minced|
|Cream of roasted chicken with herbs condensed soup||1 Can (10 oz) (Healthy Choice)|
|Canned fat free low sodium chicken broth||14 1⁄2 Ounce (1 Can)|
|Non fat milk||2 Cup (32 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Rice||1⁄2 Cup (8 tbs) (Uncooked)|
|Broccoli florets||1 Cup (16 tbs)|
In large saucepan sprayed with vegetable cooking spray, saute mushrooms, onion, bell pepper and garlic until pepper is crisp-tender.
Stir in soup and chicken broth until smooth.
Add milk, salt and black pepper; bring to a boil, stirring occasionally.
Add rice to saucepan; cover and simmer 20 minutes over low heat.
Add broccoli; cook 5 minutes or until broccoli is tender.