Wild Rice Chicken Soup
Recipe from
Better Homes and Gardens
Garlic, and a splash of Madeira, flavor this low calorie, low fat chicken and rice soup.

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Ingredients
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1 6.2-ounce packagequick-cooking long grain and wild rice mixsee savings

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2 14-ounce cansreduced-sodium chicken brothsee savings

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1 tablespoonsnipped fresh thyme or 1 teaspoon dried thyme, crushedsee savings

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4 clovesgarlic, mincedsee savings

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4 cupschopped tomatoessee savings

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1 9-ounce packagefrozen chopped cooked chicken breastsee savings

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1 cupfinely chopped zucchinisee savings

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1/4 teaspoonfreshly ground black peppersee savings

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1 tablespoonMadeira wine or dry sherry (optional)see savings

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Directions
1.
Prepare rice mix according to package directions, except omit the seasoning packet and margarine.
2.
Meanwhile, in a Dutch oven combine broth, dried thyme (if using), and garlic. Bring to boiling. Stir in tomatoes, chicken, zucchini, pepper, and, if using, fresh thyme.
3.
Return to boiling; reduce heat. Cover and simmer for 5 minutes. Stir in cooked rice and, if desired, Madeira. Heat through. Makes 6 servings.
Nutrition information
Per serving: Calories 236, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 38 mg, Sodium 440 mg, Carbohydrate 31 g, Fiber 2 g, Protein 18 g.
Percent Daily Values are based on a 2,000 calorie diet
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