Chicken and Wild Rice Soup |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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The cheese and a flour-and-milk mixture keep this soup creamy. A great soup to keep warm in the Crock Pot for a Come and get it when you are ready dinner. Leftovers are great reheated, but I bet you don't have much for that. I made a few changes to this recipe, original from Cooking Light, September 2004 Ingredients:
1 cup cooked wild rice (i cook up batches of wild rice in the oven) |
cooking spray |
1 cup onion, chopped |
2 garlic cloves, minced |
3 cups chicken broth, fat-free, less-sodium |
1 1/2 cups potatoes, peeled and cubed (i used 3 red potatoes) |
3 cups reduced-fat milk (i used fat free milk) |
1/3 cup all-purpose flour |
16 ounces processed cheese, cubed (velveeta light if you can find it) |
2 cups boneless chicken breasts, chopped roasted skinless (about 2 breasts) |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
1/4 teaspoon dried parsley |
Directions:
1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer until potato is tender.
2. Combine milk and flour in a medium bowl, stirring well with a whisk. Add the milk mixture to potato mixture; cook until slightly thick, stirring constantly.
3. Remove from heat; add cheese, stirring until cheese melts.
4. Stir in rice, chicken, pepper, and salt.
5. Add parsley the last few moments before serving.
6. Serve with crusty Italian Bread.
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