Chicken & Wild Rice Soup
Recipe: #2253
November 09, 2011
Categories: Chicken, Brunch, Christmas, Thanksgiving, Low Fat, No Eggs, Processed Cheese, Wild Rice, Boneless Pieces, more
"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 is 7 servings
Ingredients
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 by Step Method
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
No special items needed.
3 Reviews
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