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Wild Rice with Broccoli Soup

I love soup and serve it often. My sister gave me this delicious recipe that's surprisingly low in fat. It cooks up in no time. —Martha Pollock, Oregonia, Ohio
  • Total Time
    Prep: 5 min. Cook: 30 min.
  • Makes
    6 servings

Ingredients

  • 5 cups water
  • 1 package (6 ounces) long grain and wild rice mix
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1-1/2 cups fat-free milk
  • 1 package (8 ounces) fat-free cream cheese, cubed
  • 1/4 teaspoon salt
  • 3 cups frozen chopped broccoli
  • 1 large carrot, shredded
  • 1/4 cup sliced almonds, toasted

Directions

  • In a large saucepan, combine the water and rice mix with contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
  • Add the soup, milk, cream cheese and salt; stir until cheese is melted. Add broccoli and carrot; cook over medium-low heat for 5-6 minutes or until vegetables and rice are tender. Sprinkle with almonds.
Editor's Note: This recipe was tested with Uncle Ben's Original Long Grain and Wild Rice mix.
Nutrition Facts
1-1/2 cups: 232 calories, 5g fat (1g saturated fat), 10mg cholesterol, 927mg sodium, 35g carbohydrate (0 sugars, 3g fiber), 14g protein.

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