Recipe finder
Chicken and Wild Rice Soup
- Makes: 6 servings
- Prep 25 mins
- Cook 1 hr
Ingredients
-
2
14 -
ounce can
reduced-sodium chicken broth or 3-1/2 cups chicken stock
-
1
cup
uncooked wild rice, rinsed and drained
-
1
cup
chopped celery
-
1/2
cup
chopped onion, sliced leek or green onions
-
1/4-1/2
teaspoon
ground black pepper
-
1
pound
skinless, boneless chicken breast halves
-
1
tablespoon
olive oil
-
1
14 -
ounce can
can reduced-sodium chicken broth or 1-3/4 cups chicken stock or water
-
1
10 3/4 -
ounce can
condensed cream of chicken with herb soup
-
Thin strips of carrot (optional)
Directions
- In a 4-to 5-quart Dutch oven, combine the 2 cans of chicken broth, uncooked wild rice, celery, onion and black pepper. Bring to boiling; reduce heat. Cover and simmer about 50 minutes or until rice is tender.
- Meanwhile, cut chicken into 3/4-inch pieces. In a large skillet, heat oil over medium-high heat. Add chicken. Cook and stir for 3 to 4 minutes or until chicken is no longer pink.
- Stir the remaining 1 can of chicken broth and the soup into wild rice mixture until smooth and creamy. Stir in chicken. Cook, covered, about 10 minutes or until heated through. Ladle soup into bowls. If you like, garnish with carrot. Makes 6 (1-1/2-cup) main-dish servings.
Nutrition Facts
(Chicken and Wild Rice Soup)
Servings Per Recipe 6, fiber (g) 3, sodium (mg) 916, cal. (kcal) 253, vit. A (IU) 292, pro. (g) 25, calcium (mg) 30, vit. C (mg) 2, chol. (mg) 48, iron (mg) 1, sat. fat (g) 1, carb. (g) 27, Fat, total (g) 5
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