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.
Serving size: Complete recipe
Calories 1002 Calories from Fat 273
% Daily Value*
Total Fat 30 g46.9%
Saturated Fat 7.2 g35.9%
Trans Fat 0 g
Cholesterol 32 mg10.7%
Sodium 3236.1 mg134.8%
Total Carbohydrates 145 g48.2%
Dietary Fiber 4.1 g16.4%
Sugars 30.4 g
Protein 40 g79.9%
Vitamin A 121.2% Vitamin C 387.5%
Calcium 76.7% Iron 34.6%
*Based on a 2000 Calorie diet