Cream of Wild Rice Soup Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 180
  • Fat:
  • 6 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 25 mg
  • Sodium:
  • 899 mg
  • Carbohydrate:
  • 22 g
  • Fiber:
  • 2 g
  • Protein:
  • 11 g
  • Diabetic Exchange:
  • 1 starch, 1 very lean meat, 1 vegetable, 1 fat.


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Cream of Wild Rice Soup

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Tender cubes of chicken, fresh vegetables and wild rice make this soup hearty enough for a meal. You can't beat the down-home comfort of a warm bowlful. I like to serve it with whole wheat rolls. —J. Beatrice Hintz of Neenah, Wisconsin

SERVINGS: 10

CATEGORY: Lower Fat

METHOD: Stovetop - One-Dish

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 1 large onion, chopped
  • 1 large carrot, shredded
  • 1 celery rib, chopped
  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 8 cups chicken broth
  • 3 cups cooked wild rice
  • 1 cup cubed cooked chicken breast
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup fat-free evaporated milk
  • 1/4 cup minced chives

Directions:

In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. stir in milk; cook 3-5 minutes longer. Garnish with chives. Yield: 10 servings (2-1/2 quarts).

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