Low-Fat Cream of Chicken and Wild Rice Soup

Recipe by yogiclarebear
READY IN: 40mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement