Chicken Wild Rice Soup*
Source of Recipe
JoAnna Lund
List of Ingredients
Chicken Wild Rice Soup--freezes well--Serves 4 (1 1/2 cups)
2 cups (one 16 oz can) Healthy Request Chicken Broth
2 cups water
1/2 cup chopped onion
1 cup shredded carrots
1 cup sliced celery
1 full cup (6 oz) diced cooked chicken breast
1 (10 3/4 oz) can Healthy Request Cream of Mushroom Soup
Scant 1 cup (3 oz) uncooked instant long grain and wild rice
In a large saucepan, combine chicken broth, water, onion, carrots, and
celery. Bring mixture to a boil. Stir in chicken. Lower heat, cover
and simmer for 10 minutes or until vegetables are tender. Add mushroom
soup and uncooked instant wild rice. Mix well to combine. Re-cover and
continue simmering for 10 minutes or until rice is tender, stirring
occasionally.
HINT: If you don't have leftovers, purchase a chunk of cooked chicken
breast from your local deli.
Each Serving Equals: 233 Calories ; 5 gm Fat ; 25 gm Protein ; 22 gm
Carbohydrate;
974 mg Sodium ; 98 mg Calcium ; 2 gm Fiber
HE: 1 1/2 Protein; 1 1/4 Veg; 3/4 Bread; 1/2 Slider; 9 Opt Calories
DIABETIC: 1 1/2 Meat; 1 1/2 Starch; 1 Veg
"The Heart Smart Healthy Exchanges Cookbook" page 64
Recipe
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