Low-Fat Cream of Chicken and Wild Rice Soup

This is my lower-fat version of Minnesota Cream of Chicken & Wild Rice Soup. Tastes great, warm and filling!

• Ready In: 40 mins
• Serves: 5

Ingredients

• 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

Directions

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.