Low-Fat Cream Of Chicken And Wild Rice Soup Recipe

Name: Low-Fat Cream Of Chicken And Wild Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a large stock pot, saute 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.

1094

kcal

Calories

Fat

Carbs

137

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Low-Fat Cream Of Chicken And Wild Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Fat Cream Of Chicken And Wild Rice Soup

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