Chicken & Wild Rice Soup
cup finely chopped carrot (1 medium)
cup finely chopped onion (1 medium)
cup finely chopped celery (1 stalk)
tablespoon butter or margarine
cups chicken broth
cup wild rice, rinsed and drained
ounces skinless, boneless chicken breast halves, cut into 3/4-inch pieces
tablespoons butter or margarine, softened
cups half-and-half or light cream
- In a Dutch cook and stir carrot, onion, and celery in hot butter for 5 minutes or until tender. Add broth and wild rice. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Add chicken pieces. Simmer, covered, for 20 to 25 minutes more or until wild rice is tender.
- In a small bowl combine flour and softened butter to make a smooth paste. Stir flour mixture into the rice mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add half-and-half. Cook and stir over medium heat until heated through. Season to taste with salt and pepper.
- Makes 4 servings (6 cups)
Nutrition Facts(Chicken & Wild Rice Soup)
- Per serving:
- 479 kcal cal.,
- 24 g fat
- (14 g sat. fat,
- 119 mg chol.,
- 1213 mg sodium,
- 36 g carb.,
- 3 g fiber,
- 30 g pro.
- Percent Daily Values are based on a 2,000 calorie diet