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