Creamy Chicken and Wild Rice Soup
Ingredients
The soup base
-
2
cups
water
-
4
cups
low sodium fat free chicken broth
-
1
lb
raw boneless skinless chicken breasts
-
1
box
Long Grain & Wild Rice with seasoning (6 oz)
-
1
cup
sliced or diced carrots
-
1
cup
sliced celery
The roux and cream
-
½
cup
flour
-
½
teaspoon
salt
-
½
teaspoon
black pepper
-
1
stick
light butter (8 tablespoons)
-
2
cups
fat free half and half
Instructions
- 1. Boil water and chicken broth in a large pot.
- 2. Add chicken, rice (with seasoning), carrots, and celery, then reduce heat and simmer for 25-30 minutes.
- 3. Remove cooked chicken, shred it, and return the lid to the pot.
- 4. In a bowl, mix flour, salt, and pepper.
- 5. Melt butter in a saucepan, then gradually stir in the flour mixture to create a roux.
- 6. Slowly add half and half to the roux while whisking until smooth.
- 7. Combine the shredded chicken and cream mixture back into the soup pot.
- 8. Simmer for an additional 5-10 minutes to thicken and blend flavors.
Nutrition Facts (estimated)
Servings
10
Calories
212
Total fat
6g
Total carbohydrates
19g
Total protein
15g
Sodium
20mg
Cholesterol
20mg
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