Taste of Home
Cream of Wild Rice Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 10 servings (2-1/2 quarts).
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, Neenah, Wisconsin
Ingredients
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1 large onion, chopped
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1 large carrot, shredded
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1 celery rib, chopped
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1/4 cup butter
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1/2 cup all-purpose flour
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8 cups reduced-sodium chicken broth
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3 cups cooked wild rice
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1 cup cubed cooked chicken breast
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 cup fat-free evaporated milk
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1/4 cup minced chives
Directions
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1.
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.
Nutrition Facts
1 cup: 176 calories, 5g fat (3g saturated fat), 24mg cholesterol, 600mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 11g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat.
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