Chicken and Wild Rice Soup
This creamy main dish soup is quick to prepare. Just put the ingredients in a pot and let it simmer.
Recipe from Better Homes and Gardens
2 14 1/2 ounce can chicken broth
1 cup sliced carrot
1/2 cup sliced celery
1/3 cup wild rice, uncooked
1/3 cup sliced leek or green onion
1/2 teaspoon dried thyme, crushed
2 tablespoons margarine or butter
3 tablespoons all-purpose flour
1 cup half-and-half or milk
1 1/2 cups chopped cooked chicken
2 tablespoons dry sherry
Thin carrot peel strips (optional)
Snipped fresh thyme (optional)
Mix broth, carrot, celery, uncooked rice, leek or green onions, dried thyme, and 1/4 teaspoon pepper in a saucepan. Bring to boiling; reduce heat. Cover and simmer 50 or until rice is tender.
Meanwhile, melt margarine or butter; stir in flour. Stir in half-and-half or milk. Cook and stir until bubbly. Cook and stir 1 minute more. Slowly add half-and-half or milk mixture to rice mixture, stirring constantly. Stir in chicken and sherry; heat through. If desired, garnish with carrot peel strips and fresh thyme. Makes 4 servings.
Per Serving: cal. (kcal) 355, Fat, total (g) 19, chol. (mg) 69, sat. fat (g) 7, carb. (g) 23, fiber (g) 2, vit. A (IU) 3207, sodium (mg) 1037, Percent Daily Values are based on a 2,000 calorie diet
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