Cream of Chicken and Wild Rice Soup
- Number of Servings: 6
Ingredients
1/ 2 cup uncooked Wild Rice5 cups canned chicken broth, divided2 Tbsp butter1 large carrot, sliced1 medium onion, chopped2 ribs celery, chopped1/4 lb. fresh mushrooms, sliced2 TBSP all purpose flour1/4 tsp. salt1/4 tsp. pepper1 1/2 cups chopped, cooked chicken
1. Combine 2 1/2 cups chicken broth and rice in a 2 qt. saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, 1 hour or until rice is tender. Drain, set aside.
2. Melt butter in 3 qt. saucepan over medium heat. Add carrot; cook and stir 3 minutes. Add onion, celery and mushrooms; cook and stir 3 to 4 minutes until vegetables are tender. Remove from heat. Whisk in flour, salt and pepper until smooth.
3. Gradually stir in remaining 2 1/2 cups chicken broth. Bring to a boil over medium heat; cook and stir 1 minute or until thickened. Stir in chicken and rice. Reduce heat to low; simmer, uncovered, 3 minutes or until heated through.
Enjoy! 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user QUAILMOM.
2. Melt butter in 3 qt. saucepan over medium heat. Add carrot; cook and stir 3 minutes. Add onion, celery and mushrooms; cook and stir 3 to 4 minutes until vegetables are tender. Remove from heat. Whisk in flour, salt and pepper until smooth.
3. Gradually stir in remaining 2 1/2 cups chicken broth. Bring to a boil over medium heat; cook and stir 1 minute or until thickened. Stir in chicken and rice. Reduce heat to low; simmer, uncovered, 3 minutes or until heated through.
Enjoy! 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user QUAILMOM.
Nutritional Info Amount Per Serving
- Calories: 232.4
- Total Fat: 7.2 g
- Cholesterol: 57.9 mg
- Sodium: 1,512.9 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 1.6 g
- Protein: 29.3 g