Chicken and Wild Rice Soup

"Light cheese and flour-and-milk mixture keep this chicken and wild rice soup creamy but surprisingly low in fat. Make a batch of soup and reheat throughout the week for effortless and satisfying meal."
 
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Ready In:
30mins
Ingredients:
13
Yields:
8 1 1/4 cup servings
Serves:
8
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ingredients

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directions

  • Cook rice according to package directions, omitting salt and fat.
  • Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; saute 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.
  • Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt, Garnish with parsley, if desired.

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RECIPE SUBMITTED BY

29 year old wife and mother of 3 who is obsessed with meal planning.
 
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