Chicken and Wild Rice Soup

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Serves 4 (serving size: 1 1/2 cups)


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1/2 cup brown and wild rice blend
1 bay leaf
1 cup chopped onion
1/2 cup thinly sliced celery
1/2 cup thinly sliced carrot
2 garlic cloves, minced
2 cups shredded cooked dark meat chicken
1/4 cup dry white wine
2 1/2 cups fat-free, lower-sodium chicken broth
1 cup water
1/2 cup half-and-half
1 1/2 teaspoons chopped fresh sage
1/4 teaspoon salt
1/4 teaspoon black pepper


Combine brown and wild rice blend and bay leaf in a large saucepan; cook according to rice package directions, omitting salt and fat. Discard bay leaf. Heat pan over medium-high heat; coat with cooking spray. Add onion, celery, and carrot; sauté 3 minutes. Add minced garlic; sauté for 30 seconds, stirring constantly. Stir in chicken, and cook 3 minutes, stirring occasionally. Add wine; cook for 1 minute. Add chicken broth and water; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in rice. Remove from heat, and stir in half-and-half, sage, salt, and pepper.

Created date

September 2011

Nutritional Information

Calories 313
Fat 11.5 g
Satfat 4.3 g
Sodium 492 mg