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Creamy Chicken 'n' Wild Rice Soup

Hinckley, Minnesota’s Bonnie Erickson shares a comforting, cool-weather soup that’s chock-full of homey, harvest goodness. “I’m always being asked to make this recipe for friends,“ she adds, “and there‘s never any left over!“

8 ServingsPrep: 15 min. Cook: 1 hour

Ingredients

2/3 cup uncooked wild rice
2/3 cup chopped onion
2/3 cup chopped carrot
2 tablespoons butter
6 cups reduced-sodium chicken broth
2 medium potatoes, peeled and cubed
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup chopped fresh broccoli
3 cups cubed cooked chicken breast
1/2 cup all-purpose flour
1 cup fat-free half-and-half

Directions

Cook rice according to package directions. Meanwhile, in a large
saucepan coated with cooking spray, cook onion and carrot in butter
for 2 minutes. Stir in the broth, potatoes, salt and pepper. Bring
to a boil. Reduce heat; cover and simmer for 10 minutes. Add
broccoli; cook 3-7 minutes longer or until potatoes are tender.
Drain rice if necessary; fluff with a fork. Stir chicken and rice
into potato mixture; heat through. In a small bowl, combine flour
and half-and-half until smooth. Gradually stir into soup. Bring to a
boil; cook and stir for 2 minutes or until thickened. Yield: 8

2 of 2

Creamy Chicken 'n' Wild Rice Soup (continued)

Directions (continued)

servings (2-1/2 quarts).

Nutrition Facts: 1-1/4 cups equals 251 calories, 5 g fat (2 g saturated fat), 48 mg cholesterol, 707 mg sodium, 29 g carbohydrate, 2 g fiber, 22 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.