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!“
- 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
- 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 servings (2-1/2 quarts).
Originally published as Creamy Chicken 'n' Wild Rice Soup in Light & Tasty October/November 2006, p34
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