Chicken & Wild Rice Soup

7
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"We enjoy chicken and rice soup and this lower in fat recipe sounds very good. My email newsletter from My Recipes contained this and it was in Cooking Lights magazine September 2004 issue."

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (467.6 g)
  • Calories 454.1
  • Total Fat - 15 g
  • Saturated Fat - 8.3 g
  • Cholesterol - 238.4 mg
  • Sodium - 1096.3 mg
  • Total Carbohydrate - 42 g
  • Dietary Fiber - 3.3 g
  • Sugars - 8.6 g
  • Protein - 37.8 g
  • Calcium - 605.5 mg
  • Iron - 3.5 mg
  • Vitamin C - 16.1 mg
  • Thiamin - 0.2 mg

Step 1

Cook wild rice according to package directions omitting salt and fat.

Step 2

Heat a Dutch oven over medium high heat. Coat dutch oven with cooking spray and add onion and garlic. Saute for 3 minutes then add chicken broth and potatoes and bring to a boil over medium high heat. Lower heat, cover with a lid and simmer for 5 minutes or until potatoes are fork tender.

Step 3

Whisk together flour and milk. Stirring constantly add flour mixture to potato mixture and cook for 5 minutes or until slightly thick. Remove dutch oven from heat and add cheese stirring until it melts. Add rice, chicken, pepper and salt and blend all together. If desired garnish with parsley and serve.

Tips & Variations


No special items needed.

Related

Mikekey

It has been about 40 years since I have had Velveeta in the house, and was going to sub grated cheddar, but decided to make as written. Glad I did. Velveeta has a flavor that would have been missed in this soup. Delicious bowl of soup. I used Uncle Ben's but one of the precooked microwave pouches.

review by:
(9 Nov 2015)

StansBetterHalf

This soup really warmed my tummy this winter. We love it and I have made it 2 or 3 times recently. A must have during the winter when you need something warm in your tummy, that tastes as delicious as this soup does!

review by:
(11 Mar 2015)

AlteredEgo

Made this recipe pretty much as given, using some chopped chicken breast that I had in the freezer! Much appreciated the low-fat, low-sodium ingredients used here, & the only change I made was to use lemon pepper instead of the ground pepper! Definitely worth making again! Thanks for sharing it!

review by:
(31 Jan 2012)