Low-fat Cream Of Chicken And Wild Rice Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• 1 lb boneless skinless chicken breast, diced into 1/2 to 1/4 chunks
• 1 medium onion, diced
• 1 cup diced baby carrots
• 1/2 cup diced celery
• 2 cups cooked wild rice
• 5 cups fat-free chicken broth (or less if you want it thicker)
• 1 cup fat-free half-and-half
• 3 tablespoons flour
• 1 tablespoon reduced fat margarine
• 2 tablespoons dry sherry
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon thyme

Recipe

• 1 in a large stock pot, sauté chicken until cooked through. remove to a bowl. add wild rice to the bowl. mix in the half and half, sherry, and flour. set aside.
• 2 in the same pot, melt butter. cook onion until soft and translucent. add carrots and celery, salt, pepper, and thyme. cook, stirring, for about 5 minutes.
• 3 add chicken broth. bring to a boil, reduce heat, cover and simmer for about 15 minutes, or until carrots and celery are softened to your liking.
• 4 stir in the wild rice and chicken mixture. cook, stirring, for about 5 minutes, until heated through.