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Low-Fat Cream of Chicken and Wild Rice Soup
This is my lower-fat version of Recipe #134627. Tastes great, warm and filling!
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boneless skinless chicken breast
, diced into 1/2 to 1/4 chunks
cup diced baby carrots
cups cooked wild rice
fat-free chicken broth
(or less if you want it thicker)
cup fat-free half-and-half
reduced fat margarine
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.
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