Wild Rice and Chicken Soup

By lorik

Makes 8 servings (about 8 cups)
Total time: 45 minutes

Ingredients

• SAUTÉ:
• 1 cup diced cooked ham
• 2 Tbsp. unsalted butter
• 1/2 cup diced onion
• 1/4 cup each diced carrot and celery
• STIR IN:
• 2 Tbsp. all-purpose flour
• 3 Tbsp. dry sherry
• ADD:
• 4 cups low-sodium chicken broth
• 2 cups cooked wild rice
• 2 cups chopped cooked chicken
• 2 tsp. minced fresh thyme
• Salt and black pepper to taste
• STIR IN:
• 1 cup whole milk
• 1/2 cup chopped scallions
• Toasted slivered almonds

Preparation

Step 1

Sauté ham in butter in a large pot over medium heat 3–4 minutes; add onion, carrot, and celery. Cover pot, reduce heat to low, and sweat until vegetables soften, 5 minutes.

Stir in flour to coat vegetables; cook 1 minute, stirring constantly.
Deglaze pot with sherry, scraping up any brown bits. Add broth, wild rice, chicken, and thyme and season soup with salt and pepper. Bring soup to a boil, reduce heat to medium-low, and simmer 10 minutes.

Stir in milk and scallions. Garnish each serving of soup with almonds.

Per serving: 209 calories; 7g fat (3g sat); 56mg chol; 94mg sodium; 14g carb; 1g fiber; 20g protein