Low-Fat Cream of Chicken and Wild Rice Soup
photo by DuChick
- Ready In:
- 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.
This was wonderful! Made for Zaar Alphabet Soup Tag game and I forgot to reivew it. I cut the recipe in half and used chicken that was leftover in the freezer (already cooked and seasoned) and followed the recipe the rest of the way. DH and his father loved this and definately wants me to make it again. Thank you for a wonderful comfort food dish!
No one here thought this was low-fat as they mmmmm'd through each bite! This is a creamy full-of-flavor filling soup that was just right on a chilly evening served with warm muffins. I did add about 1 cup of sliced fresh mushrooms because they needed to be used up and it was a perfect addition w/o adding too many calories. We will enjoy this many times! MERP'd for My 3 Chefs.