Chicken and Wild Rice Soup
By á-6832
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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
- 1 1/2 cups cubed peeled baking potato
- 3 cups 2% reduced-fat milk
- 1/3 cup all-purpose flour
- 10 ounce light, shredded, cheddar cheese
- 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 cup chopped fresh parsley (optional)
Details
Servings 8
Preparation
Step 1
Cook rice according to package directions, omitting salt and fat.
Heat a large Dutch oven over medium-high heat.
Coat pan with cooking spray.
Add onion and garlic; sauté 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.
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.
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