As the temperature dip well below zero, I look forward to making two of my favorite soup recipes. These recipes are fairly easy, and they are so much better for you than heavy cream based soups or canned soups full of preservatives. There's nothing better than a warm, hearty bowl of soup on a cold winter day.
Chicken Wild Rice Soup
Ingredients
2 cups diced carrots
1 cup diced celery
1 diced medium onion
2 Tablespoons olive oil
3 Tablespoons flour
2 - 14 oz. cans fat free chicken broth
2 1/2 cups chicken breast, cooked and diced
1 pkg (8.8 oz) ready-to-serve long grain and wild rice
1/2 cup fat free half & half
Pepper, to taste
2 cups diced carrots
1 cup diced celery
1 diced medium onion
2 Tablespoons olive oil
3 Tablespoons flour
2 - 14 oz. cans fat free chicken broth
2 1/2 cups chicken breast, cooked and diced
1 pkg (8.8 oz) ready-to-serve long grain and wild rice
1/2 cup fat free half & half
Pepper, to taste
Instructions
1. Heat olive oil in a large stock pot over medium heat.
2. Add carrots, celery, and onion and saute until tender.
3. Stir in flour until blended.
4. Gradually add chicken broth to vegetables.
5. Bring to a boil; cook and stir for 2 minutes or until thick.
6. Stir in chicken, rice, half & half, and pepper.
7. Cook on low until heated thoroughly.
2. Add carrots, celery, and onion and saute until tender.
3. Stir in flour until blended.
4. Gradually add chicken broth to vegetables.
5. Bring to a boil; cook and stir for 2 minutes or until thick.
6. Stir in chicken, rice, half & half, and pepper.
7. Cook on low until heated thoroughly.
Note: If you want a thicker soup, just add about 2 Tablespoons of cornstarch (dissolved in water) to the soup.
Serving size: 1 cup. Makes approximately 8 servings.
Nutritional information per cup: 200 calories, 6 grams fat, 18 grams protein, 18 grams carbohydrates, 2 grams fiber.
Stay tuned for my other soup recipe tomorrow...
