Low-Fat Cream of Chicken and Wild Rice Soup

Total Time
10 mins
30 mins
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  1. 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.
  2. 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.
  3. 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.
  4. Stir in the wild rice and chicken mixture. Cook, stirring, for about 5 minutes, until heated through.