Cream of Wild Rice Soup
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, Wisconsin10 ServingsPrep/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).
Nutrition Facts: 1 cup equals 180 calories, 6 g fat (3 g saturated fat), 25 mg cholesterol, 899 mg sodium, 22 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 1 starch, 1 lean meat,