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Wild Rice and Mushroom Soup with Chicken

Yield 4 servings (serving size: 1 1/2 cups)
Make it a meal: Add sliced whole-wheat French bread and a mixed greens salad to complete the menu.

Ingredients

  • 4 cups fat-free, lower-sodium chicken broth, divided
  • 1 (2.75-ounce) package quick-cooking wild rice (such as Gourmet House)
  • 1 tablespoon olive oil
  • 1/2 cup prechopped onion
  • 1/2 cup chopped red bell pepper
  • 1/3 cup matchstick-cut carrots
  • 1 teaspoon bottled minced garlic
  • 1/2 teaspoon dried thyme
  • 1 teaspoon butter
  • 2 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
  • 2 cups shredded rotisserie chicken breast
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Nutrition Information

  • calories 281
  • fat 7.5 g
  • satfat 1.9 g
  • monofat 3.8 g
  • polyfat 1.3 g
  • protein 28.9 g
  • carbohydrate 23 g
  • fiber 4 g
  • cholesterol 62 mg
  • iron 2.8 mg
  • sodium 541 mg
  • calcium 42 mg

How to Make It

  1. Bring 1 1/3 cups broth to a boil in a medium saucepan; add rice to pan. Cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Set aside.

  2. Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients to pan; sauté 3 minutes, stirring occasionally. Stir in butter and mushrooms; sauté 3 minutes or until lightly browned. Add remaining 2 2/3 cups broth, rice, chicken, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally.

Cooking Light Complete Meals in Minutes, October 2010