Tuesday, May 22, 2012

Creamy Chicken and Rice Soup

1 Box Long Grain Wild Rice 380 cals
2 Chicken Breasts - cooked 300 cals
1 1/2 cup water
1 cup milk 90 cals
1/4 cup lite butter 120 cals
Carrots, celery, garlic, onion 
salt and pepper to taste.

I have my chicken cooked ahead of time and through everything into a pot. 
I let it all simmer for about 30 mins and it's ready.

This makes 7 cups! = 130 cals per CUP!
Leaving plenty of room for a biscuit ;)

BTW this freezes nicely.  
I like to freeze leftovers in 1 cup tupperware to use for lunches.

1 comment:

  1. You are inspiring to me! Thanks for sharing such a great and easy recipe. Love this! Also, you're looking great! Good for you! I love the body images below your pictures. It's amzing how that extra weight changes our bodies and how it functions. No wonder being over weight hurts. Good for us though for making the necessary changes though.