Wild Rice Chicken & Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 oz Tyson boneless, skinless chicken breast 6 cup campbell's reduced sodium chicken stock (by WASSAYKEESIC) 2 tsp Salt 1 tsp Pepper, black 1 cup Wild Rice 8 oz Baby Carrots, Raw (Kroger, about 1 cup) 2 stalk, large (11"-12" long) Celery, raw 1 medium (2-1/2" dia) Onions, raw 0.5 tsp Dried Thyme (by ARCTIC.ORCA) 0.5 tsp Rosemary, dried 3 serving Bay leaves dried (serving size 1 leave) (by BMAKEDA) 3 serving Mushrooms, Fresh, White Button, Sliced (3 oz / 85g) .25 cup Butter, unsalted 0.25 cup Flour, white 1 cup Milk, nonfat (skim milk) 1 cup Half and Half Cream
Put first 11 ingredients in slow cooker and cook for 6-8 hours. Add mushroom during last 30 minutes.
Melt butter in a medium saucepan over medium heat then whisk in the flour. Continue whisking until light brown. Slowly add milk and half and half until slightly thickened.
Add butter mixture to soup and serve.
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LISSA87.
Melt butter in a medium saucepan over medium heat then whisk in the flour. Continue whisking until light brown. Slowly add milk and half and half until slightly thickened.
Add butter mixture to soup and serve.
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LISSA87.
Nutritional Info Amount Per Serving
- Calories: 211.7
- Total Fat: 10.4 g
- Cholesterol: 44.5 mg
- Sodium: 1,142.7 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 2.9 g
- Protein: 13.0 g
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