Low Fat Chicken and Wild Rice Soup

Submitted by mollypie

"I think this is better than Paneras! It is a meal if you add a salad and some crusty bread."

 

• Ready In: 1hr 30mins
• Ingredients: 16
• Yields: 1 cup/bowls
• Serves: 10-12

ingredients

• 1⁄2 cup butter
• 1 onion (medium, finley chopped)
• 1 cup corn (frozen)
• 1⁄2 cup celery (chopped)
• 1⁄2 cup carrot (sliced)
• 1 lb chicken breast (boneless, skinless, cubed, uncooked)
• 1⁄2 lb mushroom (fresh, sliced)
• 3⁄4 cup flour
• 6 cups chicken broth
• 2 cups wild rice (cooked)
• 1 teaspoon salt
• 1 teaspoon curry powder
• 1 teaspoon mustard powder
• 1 teaspoon parsley (dried)
• 1⁄2 teaspoon pepper
• 2 cups fat-free half-and-half

directions

1. Melt butter in a large pot (10 cups at least) over medium heat.
2. Stir in the onion celery corn chicken and carrots.
3. Saute till chicken is cooked.
4. Add the mushrooms and let them cook down.
5. Add the flour and stir well.
6. Grasually pour in the chicken broth, stirinng constantly.
7. Bring soup to a boil, then reduce heat to simmer while stiring for 5-6 min, till it is thickened slightly.
8. Add rice,salt, curry ,mustard, parsley,and pepper.
9. Heat through then add the 1/2and 1/2.
10. Simmer (do not boil) for 1 hour stirring occasionally to prevent sticking, to thicken slowly.

Reviews

[Tone-Loc]

Very good soup prepared as written. The curry powder and mustard gave it the perfect savory taste.<br/><br/>1 star removed for misleading title as a "Low Fat" soup. If the 1/2 cup butter were changed to margarine and/or olive oil and reduced in volume, it would make a big difference in the fat content.