Wild Rice Chicken Soup
Garlic, and a splash of Madeira, flavor this low calorie, low fat chicken and rice soup.
Recipe from Better Homes and Gardens
1 6.2 ounce package quick-cooking long grain and wild rice mix
2 14 ounce can reduced-sodium chicken broth
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
4 cloves garlic, minced
4 cups chopped tomatoes
1 9 ounce package frozen chopped cooked chicken breast
1 cup finely chopped zucchini
1/4 teaspoon freshly ground black pepper
1 tablespoon Madeira wine or dry sherry (optional)
Prepare rice mix according to package directions, except omit the seasoning packet and margarine.
Return to boiling; reduce heat. Cover and simmer for 5 minutes. Stir in cooked rice and, if desired, Madeira. Heat through. Makes 6 servings.
Per Serving: cal. (kcal) 236, Fat, total (g) 5, chol. (mg) 38, sat. fat (g) 1, carb. (g) 31, fiber (g) 2, pro. (g) 18, sodium (mg) 440, Percent Daily Values are based on a 2,000 calorie diet
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