Chicken and Wild Rice Soup
From: Midwest LivingCanned soup and broth cut the prep time in this main-dish chicken soup.
Servings: Makes 6 (1-1/2-cup) main-dish servings.
Prep: 25 mins
Total: 1 hr 25 mins
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Ingredients
2 14-oz. cans reduced-sodium chicken broth or 3-1/2 cups chicken stock
1 cup uncooked wild rice, rinsed and drained
1 cup chopped celery
1/2 cup chopped onion, sliced leek or green onions
1/4 to 1/2 tsp. ground black pepper
1 lb. skinless, boneless chicken breast halves
1 Tbsp. olive oil
1 14-oz. can can reduced-sodium chicken broth or 1-3/4 cups chicken stock or water
1 10-3/4-oz. can condensed cream of chicken with herb soup
Thin strips of carrot (optional)
Directions
1. In a 4-to 5-quart Dutch oven, combine the 2 cans of chicken broth, uncooked wild rice, celery, onion and black pepper. Bring to boiling; reduce heat. Cover and simmer about 50 minutes or until rice is tender.
2. Meanwhile, cut chicken into 3/4-inch pieces. In a large skillet, heat oil over medium-high heat. Add chicken. Cook and stir for 3 to 4 minutes or until chicken is no longer pink.
3. Stir the remaining 1 can of chicken broth and the soup into wild rice mixture until smooth and creamy. Stir in chicken. Cook, covered, about 10 minutes or until heated through. Ladle soup into bowls. If you like, garnish with carrot. Makes 6 (1-1/2-cup) main-dish servings.
Nutrition Facts
Calories 253, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 48 mg, Sodium 916 mg, Carbohydrate 27 g, Fiber 3 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 4%, Calcium 3%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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