Ww-Chicken And Cheese Soup

Course : Chicken
Serves: 2
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2 teaspoons margarine
1/2 cup each: finely diced celery -- onion, and
1 medium carrot
2 teaspoons flour
1 cup water
1 package instant chicken broth and seasoning mix
1/2 cup frozen peas and skim milk
2 ounces monterey jack cheese or cheddar cheese -- shredded
4 ounces skinned and boned chicken -- , diced*
1/2 cup cooked long-grain rice
1 teaspoon worcestershire sauce
1 dash salt and ground red pepper

Preparation / Directions:

In 2-quart saucepan heat margarine until bubbly and hot; add celery, onion, and carrot and cook over medium heat, stirring occasionally, until vegetables are tender. Add flour and stir quickly to combine; graduallly stir in water. Add broth mix and, stirring constantly, bring to a boil; add peas and cook for 3 minutes. Reduce heat and add milk and cheese; cook, stirring constantly, until cheese is melted. Add reamaining ingredients and cook, stirring constantly, until cheese is melted. Add remaining ingredients and cook. Stirring occasionally, until thoroughly heated.


Nutritional Information:

45 Calories (kcal); 4g Total Fat; (75% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 73mg Sodium

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