LIGHT CHICKEN-WILD RICE SOUP

Light Chicken-Wild Rice Soup image

Starting with a seasoned rice mix, this creamy soup for six can be ready to ladle in 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 8

Ingredients

4 slices bacon
3 boneless skinless chicken breast halves, cut into 3/4-inch pieces
1 box (6.2 oz) quick-cooking long-grain and wild rice mix (with seasoning packet)
2 cans (14 oz each) fat-free chicken broth with 33% less sodium
4 cups fat-free (skim) milk
3/4 cup all-purpose flour
1 1/2 teaspoons diced pimientos
1 tablespoon dry sherry, if desired

Steps:

Cook bacon until crisp. Drain on paper towel; crumble and set aside.
In nonstick Dutch oven or 4-quart saucepan, mix chicken, rice with contents of seasoning packet and broth. Heat to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes or until rice is tender.
In small jar with tight-fitting lid, shake 1 cup of the milk and the flour until well blended.
Add flour mixture, remaining 3 cups milk, the bacon, pimientos and sherry to rice mixture; cook over medium heat, stirring constantly, until soup is bubbly and thickened and chicken is no longer pink in center. If desired, season to taste with salt and pepper.

Nutrition Facts : Calories 260, Carbohydrate 28 g, Cholesterol 45 mg, Fat 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 1/2 Cups, Sodium 580 mg, Sugar 8 g