Wild Rice and Mushroom Soup with Chicken

By BClover

Ingredients

• 4 cups fat-free, less-sodium chicken broth, divided
• 1 (2.75-ounce) package quick-cooking wild rice (such as Gourmet House)
• 1 tablespoon olive oil
• 1/2 cup prechopped onion
• 1/2 cup chopped red bell pepper
• 1/3 cup matchstick-cut carrots
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon dried thyme
• 1 teaspoon butter
• 2 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
• 2 cups shredded cooked chicken breast
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

1. Bring 1 1/3 cups broth to a boil in a medium saucepan; add rice to pan. Cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Set aside.

2. Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through thyme) to pan; sauté 3 minutes, stirring occasionally. Stir in butter and mushrooms; sauté 3 minutes or until lightly browned. Add remaining 2 2/3 cups broth, rice, chicken, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally.

YIELDS 4 1 1/2 C SERVINGS
Nutritional Information

Calories:
281 (24% from fat)
Fat:
7.5g (sat 1.9g,mono 3.8g,poly 1.3g)
Protein:
28.9g
Carbohydrate:
23g
Fiber:
4g
Cholesterol:
62mg
Iron:
2.8mg
Sodium:
541mg
Calcium:
42mg