Creamy Chicken 'n' Wild Rice Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Hinckley, Minnesotaâs Bonnie Erickson shares a comforting, cool-weather soup thatâs chock-full of homey, harvest goodness. âIâm always being asked to make this recipe for friends,â she adds, âand thereâs never any left over!â Ingredients:
2/3 cup uncooked wild rice |
2/3 cup chopped onion |
2/3 cup chopped carrot |
2 tablespoons butter |
6 cups reduced-sodium chicken broth |
2 medium potatoes, peeled and cubed |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 cup chopped fresh broccoli |
3 cups cubed cooked chicken breast |
1/2 cup king arthur unbleached all-purpose flour |
1 cup fat-free half-and-half |
Directions:
1. Cook rice according to package directions. Meanwhile, in a large saucepan coated with cooking spray, cook onion and carrot in butter for 2 minutes. Stir in the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add broccoli; cook 3-7 minutes longer or until potatoes are tender.
2. Drain rice if necessary; fluff with a fork. Stir chicken and rice into potato mixture; heat through. In a small bowl, combine flour and half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings (2-1/2 quarts).
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