Chicken & Wild Rice Soup

Olive Oil, 1 tbsp
Celery, raw, 1 cup, diced
Mushrooms, fresh, 1.5 cup, pieces or slices
Carrots, raw, 1 strip, thin
Garlic, 1 tsp
Chicken Broth or Bouillon, .5 cup
Shredded chicken breast, 2 cup
Low Fat Kroger Brand Cream of Mushroom Soup, 2.5 serving
Wild & Long Grain Rice, 3 serving (1 box prepared using water only)
Chicken Broth, 6 cup
Parsley, 1 tsp
Thyme, 1/2 tsp
Garlic Powder, 1/4 tsp

Cook rice according to directions but omit any oils or fats - use only water. Saute mushrooms, carrots, celery and garlic in olive oil until starting to soften. Add in broth, parsley, thyme, garlic powder and 1/2 cube of chicken bouillon. Let simmer for 20 minutes until vegetables are tender. Stir in 1 (10 oz) can of reduced fat cream of mushroom soup, 2 cups shredded chicken breast (rotisserie chicken breast works well), and cooked rice. If you like it a little thicker add about 1 tbls corn starch mixed with some cold water or fat free half and half - but add in the additional calories if you use half and half. Season with salt and pepper if needed.

Serving Size: Makes 12 servings, 1 cup each

Number of Servings: 12

Recipe submitted by SparkPeople user ADGIRL618.