CREAMY CHICKEN AND WILD RICE SOUP
My daughter in-law gave me a recipe for this soup and then I tweaked it to make it more to our liking. The original recipe called for half & half, but I use skim to cut the fat. The original recipe only called for 1/2 cup of flour, but my husband made the remark that it wasn't thick enough, so I increased the flour to 1 cup. I have cooked my own chicken breast to use and I have bought a rotisserie chicken for it.
Provided by I_luv_sweets
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a medium sauce pan combine wild rice in 1 quart of water; bring to boil, reduce heat, cover and simmer for 30 minutes.
- Meanwhile, in a large pot, cook onion, celery, and carrots in olive oil until almost tender. Stir in flour (mixture will be thick) and cook for 2 minutes. Slowly blend in chicken broth, then undrained rice. Bring to a boil and cook until slightly thickened. Stir in milk, rosemary, chicken, salt & pepper.
- Reduce heat and simmer for about 20 minutes or until rice is tender.
Nutrition Facts : Calories 294.7, Fat 14.5, SaturatedFat 5.4, Cholesterol 45.9, Sodium 691.9, Carbohydrate 23, Fiber 1.4, Sugar 1.5, Protein 17.6
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