Chicken and Wild Rice Soup
- Ready In:
- 3hrs 30mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 cup cooked wild rice (I cook up batches of wild rice in the oven)
- cooking spray
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 3 cups chicken broth, fat-free, less-sodium
- 1 1⁄2 cups potatoes, peeled and cubed (I used 3 red potatoes)
- 3 cups reduced-fat milk (I used Fat Free milk)
- 1⁄3 cup all-purpose flour
- 16 ounces processed cheese, cubed (Velveeta Light if you can find it)
- 2 cups boneless chicken breasts, chopped roasted skinless (about 2 breasts)
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon dried parsley
directions
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer until potato is tender.
- Combine milk and flour in a medium bowl, stirring well with a whisk. Add the milk mixture to potato mixture; cook until slightly thick, stirring constantly.
- Remove from heat; add cheese, stirring until cheese melts.
- Stir in rice, chicken, pepper, and salt.
- Add parsley the last few moments before serving.
- Serve with crusty Italian Bread.
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RECIPE SUBMITTED BY
<p>I Love to cook - and I am trying to find great recipes to help me stick to my diet - but also great recipes that let me do the cooking I enjoy. <br />I live in a cabin in Alaska with my husband, and our brown lab. <br />Husband enjoys skiing, fishing, and hunting, and I enjoy going along. <br />Mostly I enjoy trying out a great new recipe and adding it to our Favorites.</p>