This is my lower-fat version of Minnesota Cream of Chicken & Wild Rice Soup. Tastes great, warm and filling!
- 1 lb boneless skinless chicken breast, diced into 1/2 to 1/4 chunks
- 1 medium onion, diced
- 1 cup diced baby carrots
- 1⁄2 cup diced celery
- 2 cups cooked wild rice
- 5 cups fat-free chicken broth (or less if you want it thicker)
- 1 cup fat-free half-and-half
- 3 tablespoons flour
- 1 tablespoon reduced fat margarine
- 2 tablespoons dry sherry
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon thyme
- 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.
- 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.
- 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.
- Stir in the wild rice and chicken mixture. Cook, stirring, for about 5 minutes, until heated through.