Creamy Chicken and Wild Rice Soup
A Very Hearty & Satifying Soup
Makes 8 - 1 1/2 cup servings
1 (6-ounce) box long-grain & wild rice mix (like Uncle Ben's)
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
8 ounces shiitake mushrooms, sliced
2 garlic cloves, minced
1/4 cup all-purpose flour
1/4 teaspoon dried thyme
4 cups low sodium chicken broth
1 (12-ounce) can fat-free evaporated milk
3 cups shredded roasted skinless chicken

Prepare rice according to package directions; set aside.

Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, celery, carrots and mushrooms, and sauté for 6 minutes or until onion is tender.

Stir the flour, and thyme into the onion mixture, and cook for 1 minute, stirring frequently. Add broth, and evaporated milk; bring mixture to a boil. Reduce heat, and simmer for 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook for 10 minutes or until thoroughly heated.

Per Serving (1 cup): 265 Calories; 1g Fat (5.1% calories from fat); trace saturated Fat; 33g Protein; 29g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 386mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 0 Fat.


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