Recipe: Cream of Chicken and Rice Soup (using cooked chicken)

CREAM OF CHICKEN AND RICE SOUP

1 tablespoon extra-virgin olive oil
2 cups sliced mushrooms (about 4 ounces)
3/4 cup chopped celery
3/4 cup chopped carrots
1/4 cup chopped shallots (or sweet onion such as Vidalia)
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups reduced-sodium chicken broth
1 cup quick-cooking rice
3 cups shredded cooked chicken
1/2 cup reduced-fat sour cream
2 tablespoons chopped fresh parsley

Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes.

Add flour, salt and pepper and cook, stirring, for 2 minutes more.

Add broth and bring to a boil, scraping up any browned bits on the bottom of the pan. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes.

Stir in chicken, sour cream and parsley and cook until heated through, about 2 minutes more.

Makes 4 servings (about 1 3/4 cups each)
Source: Eating Well magazine