Chicken and Wild Rice Soup

Chicken and Wild Rice Soup
Photo by Becky Luigart-Stayner

Ingredients

  • 1 cup uncooked quick-cooking wild rice
  • 1 cup uncooked quick-cooking wild rice
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
  • Cooking spray
  • 10 ounce light processed cheese, cubed (such as Velveeta Light)
  • + 19 more ingredients
    • 10 ounce light processed cheese, cubed (such as Velveeta Light)
    • 1 ½ cups cubed peeled baking potato
    • 1 ½ cups cubed peeled baking potato
    • 1/3 cup all-purpose flour
    • 1/3 cup all-purpose flour
    • 3 cups 2% reduced-fat milk
    • 3 cups fat-free, less-sodium chicken broth
    • 3 cups fat-free, less-sodium chicken broth
    • 3 cups 2% reduced-fat milk
    • 1 cup chopped onion
    • 1 cup chopped onion
    • Cooking spray
    • ¼ cup chopped fresh parsley (optional)
    • ¼ cup chopped fresh parsley (optional)
    • ¼ teaspoon salt
    • ¼ teaspoon salt
    • 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon freshly ground black pepper

Cook rice according to package directions, omitting salt and fat. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potat...

View full recipe at My Recipes

Comments

Variations on Chicken and Wild Rice Soup

  • Chicken and Wild Rice Soup
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    • 1 T parsley flakes
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