Wild Rice Chicken Soup
Garlic, and a splash of Madeira, flavor this low calorie, low fat chicken and rice soup.
Ingredients
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1 6.2-ounce package quick-cooking long grain and wild rice mix
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2 14-ounce cans reduced-sodium chicken broth
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1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
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4 cloves garlic, minced
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4 cups chopped tomatoes
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1 9-ounce package frozen chopped cooked chicken breast
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1 cup finely chopped zucchini
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1/4 teaspoon freshly ground black pepper
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1 tablespoon Madeira wine or dry sherry (optional)
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
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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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
