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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 236.8
  • Total Fat: 7.5 g
  • Cholesterol: 24.5 mg
  • Sodium: 832.1 mg
  • Total Carbs: 31.8 g
  • Dietary Fiber: 3.4 g
  • Protein: 14.2 g

View full nutritional breakdown of Creamy Chicken and Wild Rice Soup calories by ingredient
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Creamy Chicken and Wild Rice Soup

Submitted by: SHAMBREE

Introduction

I adapted this recipe from a "less healthy" version I saw in a magazine. This one has less saturated fat , and more protein and fiber than the original. Paired with a tossed salad, it makes a light, but filling meal. I adapted this recipe from a "less healthy" version I saw in a magazine. This one has less saturated fat , and more protein and fiber than the original. Paired with a tossed salad, it makes a light, but filling meal.
Number of Servings: 10

Ingredients

    1 large onion, chopped
    1 c. Chopped carrots
    1 c. diced celery
    1/4 c. extra virgin olive oil
    1/2 c. flour
    8 c. 99% fat free, low sodium chicken broth
    3 c. cooked organic wild rice blend,
    (I use Organic Harvest Blend sold at COSTCO)

    1 1/2 c. cooked boneless skinless chicken breast, cubed(@12 oz. uncooked)
    salt ( to taste)
    pepper ( to taste)
    3/4 c. fat free evaporated milk
    1/4 c. snipped parsley (if desired, and counted in nutritional value)

Directions

In large sauce pan, heat olive oil, then saute onion, carrot, and celery until tender but not browned. Stir in flour until blended. Gradually add broth, stirring the entire time. When fully blended in, add chicken and rice. Bring to a boil on medium heat. Cook and stir until thickened, about 3 minutes. When thickened, slowly stir in evaporated milk and cook 3-5 minutes longer. Season to taste with salt and pepper. Garnish with chopped parsley, if desired, and serve.
Makes 15 cups
1 serving=1 1/2cup

Number of Servings: 10

Recipe submitted by SparkPeople user SHAMBREE.






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Member Ratings For This Recipe

  • Made this for company over the weekend - my guests loved it - and so did I. It is really, really good. It's easy to make, too. - 1/28/08

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