Roasted chicken with wild rice soup
Source of Recipe
cooking light magazine
Recipe Introduction
Good soup, needs extra spices though. Salt, pepper, garlic, and even maybe cayenne pepper if you like it spicy.
List of Ingredients
1 box long grain wild rice mix (Uncle Ben’s)
1 tbs olive oil
1 1/2 cups chopped red onion
1 cup chopped celery
1 cup chopped carrot
2 garlic cloves, chopped
1 8 oz package mushrooms, halved
1/4 cup all purpose flour
1/2 tsp dried tarragon
1/4 tsp dried thyme
2 cups water
2 tbs dry sherry
2 (15.75 oz cans)cans fat free,chicken broth
1 (12 oz) can fat free evaporated milk
3 cups shredded roasted skinless chicken
Note: I added diced low fat link turkey sausage and didn't use the sherry or tarragon. Also, I used the uncle ben's garlic & olive oil wild rice but the seasoning packet added a weird flavor so I wouldn't use it again. Instead I'd just add more spices myself. Also, I sauteed the veggies in the oil, added the flour, then the broth and milk (as per the directions), and then dumped the whole thing in the crock pot for a few hours so I didn't have to stir it for 20 minutes. Recipe
1. Prepare wild rice as directed on package, set aside
2. Heat oil in large Dutch oven over med-high heat. Add onion and next 4 ingredients
(onion-mushroom), sauté for 6 min or until onion is tender.
Stir in flour, tarragon, and thyme into onion mix, cook 1 min, stirring frequently.
Add 2 cups water, sherry, chicken broth and evaporated milk, bring the mixture to a boil.
Reduce heat, and simmer 20 min or until slightly thickened.
3. Stir in cooked rice and chicken, cook 10 min or until heated through.
Serves 8, (serving size 1.5 cups)
Cal: 246
Fat: 6 grams (1.9 sat, 2.6 mono, 0.9 poly)
Protein: 16.4 grams Carbs: 31.2 grams Chol: 43 mg Sodium: 690 mg
Fiber: 2.1 grams
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