Creamy Chicken & Wild Rice Soup
This hearty soup makes a satisfying meal for fall or winter.
2/3 cup wild rice
2-2/3 cups water
1/2 teaspoon salt
3 tablespoons butter
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
1/2 cup finely chopped onions
1 carrot, finely chopped
3 tablespoons all-purpose flour
2 cans (14 ounces) fat-free, low-sodium chicken broth
1 can (12 ounces) fat-free evaporated milk
2 tablespoons dry sherry
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced fresh flat-leaf parsley for garnish
Rinse rice in a strainer under cold running water or in a bowl of water; drain.
Combine rice, water, and salt in medium saucepan over medium-high heat. When water comes to boil, reduce heat to low. Cover and simmer for about 50 to 60 minutes or until rice kernels are opened and slightly chewy rather than mushy. Drain well.
While rice is cooking, melt butter in Dutch oven over medium-high heat. Add chicken, onion, and carrot; stir occasionally, for about 8 minutes or until chicken is thoroughly cooked.
Add flour and stir until smooth. Gradually add chicken broth; stirring until smooth. Stir constantly until liquid comes to a boil. Then reduce heat to low and simmer, stirring occasionally, for about 5 minutes or until carrot is tender.
Add rice, milk, sherry, salt, and pepper; stir for about 1 minute or until heated through.
Garnish servings with parsley.
For special occasions, garnish soup with toasted sliced almonds; accompany with warmed focaccia or sourdough bread wedges and a green salad dressed with your favorite light vinaigrette.
It’s always best to use sherry from a liquor store rather than supermarket “cooking sherry,” which is overly salty.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
-
Servings6
-
- PER SERVING
-
Calories273
-
Calories from Fat23%
-
Total Fat7g
-
Saturated Fat4g
-
Total Carbohydrate25g
-
Protein27g
-
Sugars8g
-
Cholesterol59mg
-
Dietary Fiber2g
-
Sodium669mg
-
- DAILY VALUE
-
Vitamin A61%
-
Vitamin C7%
-
Calcium8%
-
Iron5%
-
- DIETARY EXCHANGES
-
Starch/Bread1
-
Fat1
-
Very Lean Meat2.5
-
Milk/Skim0.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
-