Cream of Chicken and Rice Florentine

Submitted by DailyInspiration

"Believe it or not, this is a diabetic-friendly recipe with 300 cal. and 6 grams of fat. Mushrooms and spinach adorn this soup along with chicken breast and a small amount of long-grain rice. The picture of this recipe looks so delicious, I had to post it. Take from the B & G magazine - Diabetes- Eat What You Love!"

 

• Ready In: 1hr 5mins
• Ingredients: 17
• Serves: 6

ingredients

• 2 tablespoons olive oil
• 1 lb boneless skinless chicken breast half
• 3 medium onions, finely chopped (1 1/2 cups)
• 1 (8 ounce) package fresh mushrooms, sliced
• 1 medium carrot, shredded (1/2 cup)
• 1 tablespoon minced garlic
• 1⁄3 cup uncooked long grain rice
• 1 (14 1/2 ounce) can reduced-sodium chicken broth
• 1 cup water
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon ground nutmeg
• 2 (12 ounce) cans fat-free evaporated milk
• 2 tablespoons flour
• 4 cups fresh spinach, packed
• 2 teaspoons lemon peel, finely shredded
• 2 tablespoons fresh lemon juice
• black pepper

directions

1. In a dutch oven, heat oil over medium-high heat, reduce heat to medium. Add chicken; cook for 12-15 minutes or until no longer pink turning once halfway through cooking. Transfer chicken to a plate to cool. When cool enough to handle, use two forks to pull chicken apart into coarse shreds.
2. Meanwhile, add onions, mushrooms, carrot and garlic to dutch oven; cook for 5 minutes, stirring occasionally. Stir in rice; cook 1 minute more. Add broth, water, 1/2 teaspoons pepper and the nutmeg. Bring to boiling; reduce heat and simmer, covered, for 15 minutes.
3. In a small bowl stir together one can of the evaporated milk and the flour; stir into mixture in dutch oven. Stir in the remaining can of milk. Cook and stir until bubbly.
4. Stir in spinach and the shredded chicken. Simmer for 5 minutes. Stir in lemon peel and lemon juice. To serve, ladle soup into bowls and sprinkle with additional black pepper, if desired.