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.
Prep Time:
15 mins
Total Time:
1 hr 10 mins
Servings:
4 servings
Ingredients
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2 14-1/2-ounce cans chicken broth
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1 cup sliced carrot
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1/2 cup sliced celery
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1/3 cup wild rice, uncooked
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1/3 cup sliced leek or green onion
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1/2 teaspoon dried thyme, crushed
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2 tablespoons margarine or butter
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3 tablespoons all-purpose flour
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1 cup half-and-half or milk
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1-1/2 cups chopped cooked chicken
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2 tablespoons dry sherry
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Thin carrot peel strips (optional)
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Snipped fresh thyme (optional)
Directions
1.
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.
2.
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.
Nutrition information
Calories 355, Total Fat 19 g, Saturated Fat 7 g, Cholesterol 69 mg, Sodium 1037 mg, Carbohydrate 23 g, Fiber 2 g.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Slow-Cooker Wild Rice Soup
Wild rice adds an earthy note to this low-fat chicken soup, Make it in your slow cooker then serve for dinner with crackers or rolls.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
