Low Fat Cream Of Chicken And Wild Rice Soup Recipes

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LOW-FAT CREAM OF CHICKEN AND WILD RICE SOUP



Low-Fat Cream of Chicken and Wild Rice Soup image

Make and share this Low-Fat Cream of Chicken and Wild Rice Soup recipe from Food.com.

Provided by yogiclarebear

Categories     Chicken Breast

Time 40m

Yield 5 serving(s)

Number Of Ingredients 13

1 lb boneless skinless chicken breast, diced into 1/2 to 1/4 chunks
1 medium onion, diced
1 cup diced baby carrots
1/2 cup diced celery
2 cups cooked wild rice
5 cups fat-free chicken broth (or less if you want it thicker)
1 cup fat-free half-and-half
3 tablespoons flour
1 tablespoon reduced fat margarine
2 tablespoons dry sherry
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon thyme

Steps:

  • In a large stock pot, sauté chicken until cooked through. Remove to a bowl. Add wild rice to the bowl. Mix in the half and half, sherry, and flour. Set aside.
  • In the same pot, melt butter. Cook onion until soft and translucent. Add carrots and celery, salt, pepper, and thyme. Cook, stirring, for about 5 minutes.
  • Add chicken broth. Bring to a boil, reduce heat, cover and simmer for about 15 minutes, or until carrots and celery are softened to your liking.
  • Stir in the wild rice and chicken mixture. Cook, stirring, for about 5 minutes, until heated through.

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