Chicken and Wild Rice Soup

31
Chicken and Wild Rice Soup

Photo by David G.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup uncooked quick-cooking wild rice

  • Cooking spray

  • 1

    cup chopped onion

  • 2

    garlic cloves -- minced

  • 3

    cups fat-free -- less-sodium chicken broth

  • cups cubed peeled baking potato

  • 3

    cups 2% reduced-fat milk

  • cup all-purpose flour

  • 10

    ounce light processed cheese -- cubed (such as Velveeta Light)

  • 2

    cups chopped roasted skinless -- boneless chicken breasts (about 2 breasts)

  • ½

    teaspoon freshly ground black pepper

  • ¼

    teaspoon salt

  • ¼

    cup chopped fresh parsley (optional)

Directions

1. Cook rice according to package directions, omitting salt and fat. 2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; saute 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender. 3. Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.


Nutrition

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