Creamy Chicken and Wild Rice Soup

Photo by Carla W.
Adapted from bing.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bing.com

Ingredients

  • 2/3

    cup uncooked wild rice

  • 2/3

    cup chopped onion

  • 2/3

    cup chopped carrot

  • 2

    tablespoons butter

  • 6

    cups reduced-sodium chicken broth

  • 2

    medium potatoes, peeled and cubed

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon pepper

  • 1

    cup chopped fresh broccoli

  • 3

    cups cubed cooked chicken breast

  • 1/2

    cup all-purpose flour

  • 1

    cup fat-free half-and-half

Directions

Cook rice according to package directions. Meanwhile, in a large saucepan coated with cooking spray, cook onion and carrot in butter for 2 minutes. Stir in the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add broccoli; cook 3-7 minutes longer or until potatoes are tender. Drain rice if necessary; fluff with a fork. Stir chicken and rice into potato mixture; heat through. In a small bowl, combine flour and half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings (2-1/2 quarts). 1 1 4 c 251 calories

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