Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

 Ingredients

  • 1 cup uncooked quick-cooking wild rice 
  •   Cooking spray or oil 
  • 1 cup chopped onion 
  • 2  garlic cloves 
  • 3 cup fat-free, less-sodium chicken broth 
  • 1/2 cup cubed peeled baking potato 
  • 3 cup 2% reduced-fat milk 
  • 1/3 cup All purpose flour 
  • 285 g light processed cheese, cubed 
  • 2 cup chopped roasted skinless, boneless chicken breasts 
  • 1/2 tsp. freshly ground black pepper 
  • 1/4 tsp. Salt 
  • 1/4 cup chopped fresh parsley 

 Instructions

  1. Cook rice according to package directions, omitting salt and fat.
  2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray or oil.
  3. Add onion and garlic, saute 3 minutes. Add broth and potato, bring to a boil over medium-high heat.
  4. Cover, reduce heat, and simmer 5 minutes or until potato is tender.
  5. Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture, cook 5 minutes or until slightly thick, stirring constantly.
  6. Remove from heat, add cheese, stirring until cheese melts.
  7. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.

 Notes

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