Creamy Chicken Wild Rice Soup

Published in Recipes, Soups & Stews Author: CentraCare

Recipe adapted from Cooks.com

Ingredients

  • 1 medium onion, diced
  • 1 large carrot, chopped small
  • 1 celery rib, chopped small
  • 1 small garlic clove, diced
  • 1 Tbsp canola oil
  • 1 tsp each dried basil, parsley, thyme
  • ¼ cup all-purpose flour
  • 4 cups unsalted chicken broth/stock (130 mg of sodium or less per 8 oz)
  • 2 cups cooked wild rice
  • 3 chicken breasts, uncooked, boneless/skinless, all natural (no sodium added), cubed
  • ¼ teaspoon pepper
  • 6.5 oz can mushrooms, no salt added, drained and chopped
  • 12 oz can low fat evaporated milk, (2%)

Directions

In a large saucepan, sauté the onion, carrot, celery, and garlic in the oil until tender. Add in dried herbs (basil, parsley, thyme). Stir in flour until blended, cook for 1-2 minutes. Gradually add broth. Stir in the rice, chicken, mushrooms, and pepper. Bring to a boil over medium heat; cook and stir until chicken is cooked through and vegetables are tender. Stir in milk; cook 3-5 minutes longer.

Yield= 7.5 cups 1 serving = 1 cup

Nutritional Information Per Serving
  • Calories: 199
  • Fat: 3.4 g.
  • Sat. Fat: 0 g.
  • Trans Fat: 0 g.
  • Sodium: 164 mg
  • Carbs: 21 g.
  • Fiber: 2 g.
  • Protein: 22 g.