ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken and Wild Rice Soup

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

Ingredients

  • 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

Nutrition Information

  • calories 313
  • fat 11.5 g
  • satfat 4.3 g
  • sodium 492 mg

How to Make It

  1. 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.