Chicken and Wild Rice Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Light cheese and a flour-and-milk mixture keep this chicken and wild rice soup creamy but surprisingly low in fat. Make a batch of soup and reheat throughout the week for effortless and satisfying meals. Ingredients:
1 cup uncooked quick-cooking wild rice |
cooking spray |
1 cup chopped onion |
2 garlic cloves, minced |
3 cups fat-free, less-sodium chicken broth |
1 1/2 cups cubed peeled baking potato |
3 cups 2% reduced-fat milk |
1/3 cup all-purpose flour |
10 ounce light processed cheese, cubed (such as velveeta light) |
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts) |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
1/4 cup chopped fresh parsley (optional) |
Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. 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 5 minutes or until potato is tender.
3. Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.
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