Quick Chicken Rice Soup - cooking recipe

Ingredients

4 c. Campbell's Healthy Request chicken broth
1 1/2 c. cooked rice
1 (10 oz.) pkg. frozen chopped spinach, thawed and thoroughly drained
5 oz. diced cooked chicken breast (about 1 c.)
1/4 tsp. pepper
3/4 oz. (1/4 c.) grated Parmesan cheese (optional, fat free Mozzarella can be substituted)

Preparation

In a large saucepan, combine chicken broth, rice, spinach, pepper and chicken.
Bring to a boil.
Lower heat; simmer about 15 minutes.
When serving, garnish each bowl with 1 teaspoon cheese. Serves 4 (1 1/2 cups each).
Calories:
161; 3 gr. fat (for less fat, omit cheese or use fat free cheese).