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Chicken and Wild Rice Soup

Yield 8 servings (serving size: 1 1/4 cups)

Ingredients

  • 6 cups water
  • 2 cups uncooked wild rice
  • 3 thick-cut bacon slices, chopped (about 3 ounces)
  • 5 cups thinly sliced red onion (about 1 large)
  • 1/4 cup port or other sweet red wine
  • 6 cups Brown Chicken Stock
  • 3 cups shredded roasted chicken breast (about 1 pound)
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Nutrition Information

  • calories 345
  • caloriesfromfat 24 %
  • fat 9.3 g
  • satfat 3.1 g
  • monofat 3.8 g
  • polyfat 1.6 g
  • protein 27.5 g
  • carbohydrate 37 g
  • fiber 3.9 g
  • cholesterol 63 mg
  • iron 1.8 mg
  • sodium 283 mg
  • calcium 36 mg

How to Make It

  1. Bring 6 cups water to a boil in a medium saucepan, and stir in wild rice. Reduce heat; simmer, partially covered, 35 minutes or until rice is tender. Drain and set aside.

  2. Place bacon in an 8-quart stockpot over medium heat. Cook 10 minutes or until bacon begins to crisp, stirring frequently. Add onion; increase heat to medium-high. Cook 10 minutes or until golden brown, stirring frequently. Add port, and simmer 8 minutes or until port evaporates. Add stock; simmer 5 minutes. Stir in rice, chicken, and remaining ingredients, and simmer 5 minutes or until thoroughly heated.