SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 141.2
  • Total Fat: 5.0 g
  • Cholesterol: 21.1 mg
  • Sodium: 804.8 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 1.6 g
  • Protein: 5.6 g

View full nutritional breakdown of Lynnett's Cream of Chicken Wild Rice Soup calories by ingredient
Report Inappropriate Recipe

Lynnett's Cream of Chicken Wild Rice Soup

Submitted by: MICKEYS10

Introduction

I received this recipe from a friend of mine it is delicious. I received this recipe from a friend of mine it is delicious.
Number of Servings: 10

Ingredients


    Chooped Onions, raw, 1 large(remove)
    Chopped Carrots, raw, 1 large (7-1/4" to 8-1/2" long)(remove)
    Chopped Celery, raw, 1 stalk, large (11"-12" long)(remove)
    Light Butter, unsalted, 4 tbsp(remove)
    *Flour, white, .50 cup(remove)
    Swanson Chicken Broth 99% Fat Free, 8 cup(remove)
    Cooked Wild Rice, 3 cup(remove)
    Cooked Chicken Breast, no skin, 1 unit (yield from 1 lb ready-to-cook(remove)
    Salt, 1 dash(remove)
    Pepper, black, 1 dash(remove)
    Carnations Lowfat 2% evaporated milk, 1 cup(remove

Tips

To make the veggies cook evenly I use my pampered chef’s chopper. It works great and speeds up the process. I also precook my rice and chicken so I only have to pull it out of the freezer when I need it.


Directions

In a large pot sauté carrot, onion and celery in the butter until tender. Stir in flour. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil; cook and stir until thickened. Stir in evaporated milk. Cook an additional 3-5 minutes.

Serving Size: 10-1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user MICKEYS10.






Great Stories from around the Web


Rate This Recipe