Hinckley, Minnesota’s Bonnie Erickson shares a comforting, cool-weather soup that’s chock-full of homey, harvest goodness. “I’m always being asked to make this recipe for friends,“ she adds, “and there‘s never any left over!“
Creamy Chicken ‘n’ Wild Rice Soup
Creamy Chicken ‘n’ Wild Rice Soup
Prep Time
15 min
Cook Time
1 hour
Yield
8 servings (2-1/2 quarts)
Ingredients
- 2/3 cup uncooked wild rice
- 2/3 cup chopped onion
- 2/3 cup chopped carrot
- 2 tablespoons butter
- 6 cups reduced-sodium chicken broth
- 2 medium potatoes, peeled and cubed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup chopped fresh broccoli
- 3 cups cubed cooked chicken breast
- 1/2 cup all-purpose flour
- 1 cup fat-free half-and-half
Directions
- Cook rice according to package directions. Meanwhile, in a large saucepan coated with cooking spray, cook onion and carrot in butter for 2 minutes. Stir in the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add broccoli; cook 3-7 minutes longer or until potatoes are tender.
- Drain rice if necessary; fluff with a fork. Stir chicken and rice into potato mixture; heat through. In a small bowl, combine flour and half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts
1-1/4 cups: 251 calories, 5g fat (2g saturated fat), 48mg cholesterol, 707mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.
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