Chicken Wild Rice Soup with vegies

4 C- Cooked Wild Rice - (see package to determine how much rice to cook to make 4 cups.)
3 C - Chopped Onion
3 C - Chopped Celery (Bite size)
3 C - Fresh Mushrooms cut to preference
3 C - Chopped Carrots
2 cooked Chicken Breasts - cut to bite size pieces
(Easy TIP: Use a roasted chicken from market)
10 C- Fat Free Chicken Broth
3-4 Bay Leaves
Salt & Pepper to taste
4 slices low fat Swiss Cheese - Cut in small pieces
1.5 C - Fat Free Half and Half
1.5 Tbls - Sherry (cooking or cream sherry)

1. When determining how much raw rice will equal 4 cups, don't worry if you make a bit extra. It will work fine in the soup.
2. When adding the vegetables and chicken with the rice and broth, it will seem like too much. But they will cook down and create more liquid. But if the liquid starts out much lower than the ingredients, add more broth.
3. Once cooled, pour soup in containers and freeze extra until needed.
4. Always better the next day.

Fill large pot with water and add wild rice (100% raw wild rice enough to make 4 cups of cooked rice). Cook for 40-45 minutes or until seed is fully bloomed and tender. (see directions on bag, but it may take longer than stated depending on stove and altitude).

While rice is cooking, cut vegetables and chicken into bite size pieces (size is your preference. I prefer the onions chopped, but the carrots, mushrooms and celery bite size).

Once rice is ready, pour out into colander to drain. Do not keep the rice water. Gently shake out excess water from rice and put back into large pot. Add all vegies, broth, chicken and 2-3 bay leaves. Stir to mix. Bring to boil then cover, simmer and stir occasionally 25-30 minutes until vegetables are tender.

Chop Swiss cheese slices into small pieces and sprinkle onto soup along with the half and half and sherry. Stir and continue cooking another 10 minutes. Salt & pepper to taste. Remove bay leaves before eating.

This soup does not have a thick sauce, but if you prefer a thicker consistency you can add a rue or instant potatoes to thicken.

Serving Size: Makes 12 servings, 2 cups per serving

Number of Servings: 12

Recipe submitted by SparkPeople user JANABELLE323.