Chicken and Wild Rice Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup brown and wild rice blend |
1 bay leaf |
1 cup chopped onion |
1/2 cup thinly sliced celery |
1/2 cup thinly sliced carrot |
2 garlic cloves, minced |
2 cups shredded cooked dark meat chicken |
1/4 cup dry white wine |
2 1/2 cups fat-free, lower-sodium chicken broth |
1 cup water |
1/2 cup half-and-half |
1 1/2 teaspoons chopped fresh sage |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Combine brown and wild rice blend and bay leaf in a large saucepan; cook according to rice package directions, omitting salt and fat. Discard bay leaf. Heat pan over medium-high heat; coat with cooking spray. Add onion, celery, and carrot; sauté 3 minutes. Add minced garlic; sauté for 30 seconds, stirring constantly. Stir in chicken, and cook 3 minutes, stirring occasionally. Add wine; cook for 1 minute. Add chicken broth and water; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in rice. Remove from heat, and stir in half-and-half, sage, salt, and pepper.
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