Sunday, January 20, 2013

Light Chicken Wild Rice Soup

This definitely wasn't one of the best soups I've ever had, but I'd still make it again. It's great in the wintertime!

Light Chicken Wild Soup-adapted from Pillsbury's Fast and Healthy Cookbook
Total Time: 20
Serves 6

  • 3 cooked chicken breasts, cut into 3/4 inch pieces
  • 1 box fast-cooking long-grain and wild rice mix
  • 2 cans fat free chicken broth
  • 4 cups milk
  • 3/4 cup flour
  • 1 1/2 teaspoons diced pimentos
  • 1 tablespoon dry sherry
In a large saucepan, mix chicken, rice and broth. Heat to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes or until rice is tender.

In a small jar with tight fitting lid, shake 1 cup of the milk and flour until well blended.

Add flour mixture, remaining 3 cups milk, pimientos and sherry to rice mixture; cook over medium heat, stirring constantly, until soup is bubbly and thickened.
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