Creamy Chicken ‘n’ Wild Rice Soup

Name: Creamy Chicken ‘n’ Wild Rice Soup
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
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

Total Time Prep: 15 min. Cook: 1 hour

Yield 8 servings (2-1/2 quarts)

Test Kitchen Approved

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!“

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.

Recipe Creator