Low-Fat Cream of Chicken and Wild Rice Soup
"This is my lower-fat version of Recipe #134627. Tastes great, warm and filling!"
photo by DuChick
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
5
ingredients
- 1 lb boneless skinless chicken breast, diced into 1/2 to 1/4 chunks
- 1 medium onion, diced
- 1 cup diced baby carrots
- 1⁄2 cup diced celery
- 2 cups cooked wild rice
- 5 cups fat-free chicken broth (or less if you want it thicker)
- 1 cup fat-free half-and-half
- 3 tablespoons flour
- 1 tablespoon reduced fat margarine
- 2 tablespoons dry sherry
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon thyme
directions
- In a large stock pot, sauté chicken until cooked through. Remove to a bowl. Add wild rice to the bowl. Mix in the half and half, sherry, and flour. Set aside.
- In the same pot, melt butter. Cook onion until soft and translucent. Add carrots and celery, salt, pepper, and thyme. Cook, stirring, for about 5 minutes.
- Add chicken broth. Bring to a boil, reduce heat, cover and simmer for about 15 minutes, or until carrots and celery are softened to your liking.
- Stir in the wild rice and chicken mixture. Cook, stirring, for about 5 minutes, until heated through.
Questions & Replies
-
Can this soup be frozen?
Reviews
-
This was a perfect way to end a cold and windy day! This is a great recipe and I didn't add or subtract anything (which is saying a lot in my house)! I have definitely added this to our "foods to make again" bowl of ideas! Thank you!!! -
Delicious soup. I added some reduced fat sharp cheddar cheese, just to use it up. Will make this again. -
This was wonderful! Made for Zaar Alphabet Soup Tag game and I forgot to reivew it. I cut the recipe in half and used chicken that was leftover in the freezer (already cooked and seasoned) and followed the recipe the rest of the way. DH and his father loved this and definately wants me to make it again. Thank you for a wonderful comfort food dish! -
No one here thought this was low-fat as they mmmmm'd through each bite! This is a creamy full-of-flavor filling soup that was just right on a chilly evening served with warm muffins. I did add about 1 cup of sliced fresh mushrooms because they needed to be used up and it was a perfect addition w/o adding too many calories. We will enjoy this many times! MERP'd for My 3 Chefs.
RECIPE SUBMITTED BY
<img src="http://www.offthecuffphotography.info/Personal/kitchen 1-12-08 035 tiny.jpg"> <img src="http://www.offthecuffphotography.info/Personal/WILD NOV 1 2007 018 resized tiny.jpg">
Me in my kitchen, and at the Wild game.
I am a photographer, portrait and fine art, and I am a yoga instructor. Besides cooking, I enjoy fitness and yoga, reading, organizing, gardening, puzzles, family, and HOCKEY. GO WILD!!!! I love to cook for my large husband...he is a natural powerbuilder and has a lot of muscle to feed. People ask how he got so "huge" and he has to answer, my cooking of course!
We both work out a lot, so we eat a lot of healthy food...I cook a LOT! The recipes I post and save to my cookbooks are usually healthy and lower calorie, or can be adapted to be so.
<img src="http://www.offthecuffphotography.info/Personal/Garlic tiny.jpg"> <img src="http://www.offthecuffphotography.info/Personal/Press It tiny.jpg">
Garlic is the best!
<img src="http://www.offthecuffphotography.info/Personal/Kitchen Series Jan 2008 210 EDIT GRIT BORDER tiny.jpg"> <img src="http://www.offthecuffphotography.info/Personal/Kitchen Series Jan 2008 192 HARD LIGHT ILL GRIT BORDER2 tiny.jpg">
Yummy veggies!
