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
Wild Rice with Broccoli Soup
Wild Rice with Broccoli Soup
Prep Time
5 min
Cook Time
30 min
Yield
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.
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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