Chicken and Wild Rice Soup

Yield: Serves 4 (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 313
  • Fat: 11.5g
  • Saturated fat: 4.3g
  • Sodium: 492mg

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

Preparation

  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.
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