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Photo: Randy Mayor; Styling: Jan Gautro Photo by: Photo: Randy Mayor; Styling: Jan Gautro

Wild Rice and Mushroom Soup with Chicken

Add sliced whole wheat French bread and mixed salad greens to complete the menu.

Cooking Light NOVEMBER 2008

  • Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

  • 4 cups fat-free, less-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 cooked chicken breast
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Preparation

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 (through thyme) 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.

Nutritional Information

Amount per serving
  • Calories: 281
  • Calories from fat: 24%
  • Fat: 7.5g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.3g
  • Protein: 28.9g
  • Carbohydrate: 23g
  • Fiber: 4g
  • Cholesterol: 62mg
  • Iron: 2.8mg
  • Sodium: 541mg
  • Calcium: 42mg
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Wild Rice and Mushroom Soup with Chicken recipe

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