Chicken and Wild Rice Soup

Photo by Becky Luigart-Stayner

Ingredients

2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
½ teaspoon freshly ground black pepper
1 cup uncooked quick-cooking wild rice
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 ½ cups cubed peeled baking potato
3 cups 2% reduced-fat milk
+ 6 more ingredients
- ¹/₃ cup all-purpose flour
- 10 ounce light processed cheese, cubed (such as Velveeta Light)
- ¼ teaspoon salt
- ¼ cup chopped fresh parsley (optional)
- Cooking spray
- 1 cup chopped onion

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...

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Comments

Variations on Chicken and Wild Rice Soup

- 1/4 cup coarsely chopped Italian parsley
- 1 pound boneless, skinless chicken thighs, medium dice
- +7 other ingredients
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- 1 (8-ounce) loaf pasteurized prepared cheese product, cubed
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- 2 tablespoons red wine vinegar
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- 1/2 c white wine
- 1 T parsley flakes
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