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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (352g) Recipe makes 6 servings The following items or measurements are not included below: long grain and wild rice blend reduced-sodium fat-free chicken broth |
||
| Calories 256 | ||
| Calories from Fat 46 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.2g | 7% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 61mg | 20% | |
| Sodium 149mg | 6% | |
| Potassium 688mg | 19% | |
| Total Carbohydrate 19.1g | 6% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 10.2g | ||
| Protein 28.5g | 57% | |
Roasted Chicken With Wild Rice Soup
By: heather in Ont,
Jan 13, 2006
This has to be one of my favourite soups. Use fat free evaporated milk to give a light creamy texture without the calories. Depending if you like tarragon or not you may want to scale back or substitute it with parsley. This came from the Cooking Light magazine.
SERVES 6
Ingredients
- 1 (6 ounce) box long grain and wild rice blend
- 1 tablespoon olive oil
- 1 1/2 cups red onions, chopped
- 1 cup celery, chopped
- 1 cup carrot, chopped
- 2 garlic cloves, chopped
- 8 ounces mushrooms, halved
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon dried thyme
- 2 cups water
- 2 tablespoons dry sherry
- 2 (15 3/4 ounce) cans reduced-sodium fat-free chicken broth
- 1 (12 ounce) can fat-free evaporated milk
- 3 cups roasted skinless chicken, shredded
Directions
1
Cook wild rice according to pkg; set aside.2
Heat oil in a Dutch oven over medium to high heat.3
Add onion and next 4 ingredients (celery, carrot, garlic and mushrooms).4
Sauté for 6 minutes or until onion is tender.5
Add flour, tarragon, and thyme into onion mixture; cook 1 minute, stirring often.6
Add 2 cups water, sherry, chicken broth and evaporated milk; bring to a boil and then reduce heat, and simmer 20 minutes or until slightly thick.7
Stir in cooked rice and chicken; cook 10 minutes or until thoroughly heated.
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Featured Reviews for This Recipe
From: LindseyKay
On Feb 18, 2008
Wow! This soup is amazing. I wasn't expecting that my husband and I would enjoy it so much. I actually caught him eating it this morning for breakfast. I'll keep this one on file to make again.
From: Chef PotPie
On Sep 5, 2006
I went to post this recipe this afternoon and here it was! This is one of the best soups we have ever had. Our daughter said, "Mom! You didn't make that soup this winter!" And she is right, I got so wrapped up in preparing other things I found on Zaar. She is the pickiest child and LOVES this recipe...we have it over and over, just adding more canned fat-free milk each night, and she even will warm some up for breakfast...wierd...but that's how good it is. Thanks for posting, Heather! YUMMM!
From: Lvs2Cook
On Nov 11, 2007
This is such a great recipe! It is very easy to make and really warms you up. I made as posted using one of those already roasted chickens from the grocery store. I think that next time I will slice up the mushrooms instead of halving them. Thanks so much for posting such a yummy recipe!
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