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Wild Rice Chicken Soup

Makes: 6 servings
Start to Finish 25 mins
Wild Rice Chicken Soup
  • 1 6.2 ounce package  quick-cooking long grain and wild rice mix
  • 2 14  ounce can  reduced-sodium chicken broth
  • 1  tablespoon  snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 4  cloves garlic, minced
  • 4  cups  chopped tomatoes
  • 1 9  ounce package  frozen chopped cooked chicken breast
  • 1  cup  finely chopped zucchini
  • 1/4  teaspoon  freshly ground black pepper
  • 1  tablespoon  Madeira wine or dry sherry (optional)

1. Prepare rice mix according to package directions, except omit the seasoning packet and margarine.

2. Meanwhile, in a Dutch oven combine broth, dried thyme (if using), and garlic. Bring to boiling. Stir in tomatoes, chicken, zucchini, pepper, and, if using, fresh thyme.

3. Return to boiling; reduce heat. Cover and simmer for 5 minutes. Stir in cooked rice and, if desired, Madeira. Heat through. Makes 6 servings.

Nutrition Facts (Wild Rice Chicken Soup)
  • Servings Per Recipe 6,
  • cal. (kcal) 236,
  • Fat, total (g) 5,
  • chol. (mg) 38,
  • sat. fat (g) 1,
  • carb. (g) 31,
  • fiber (g) 2,
  • pro. (g) 18,
  • sodium (mg) 440,
  • Percent Daily Values are based on a 2,000 calorie diet

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