This chicken wild rice soup is chock full of chicken, onions, wild rice and is warm and filling.
Courtesy of My Recipes
I love a thick, flavorful, and warm soup. It warms me to the core. And living in the upper-Midwest warmth is a hot (pun intended) commodity!
Just look at that luscious, velvety goodness!
- 1 cup uncooked quick-cooking wild rice
- Cooking Spray
- 1 cup chopped onion
- 2 garlic cloves, minced
- 3 cups fat-free, low sodium chicken broth
- 1 ½ cups peeled and cubed baking potato
- 3 cups 2% milk
- 1/3 cup all-purpose flour
- 10 oz shredded sharp cheddar cheese
- 2 cups cooked,skinless, boneless chicken breast roughly shredded
- 1/2 tsp black pepper
- 1/4 tsp salt
- Cook rice according to package directions, omitting salt and fat.
- Heat large Dutch oven over medium-high heat. Coat pan with cooking spray.
- Add onion and garlic, saute 3 minutes.
- Add broth and potato; bring to a boil.
- Cover and reduce heat, simmer for 5 minutes or until potato is tender.
- Combine milk and flour, stirring well with a whisk.
- Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly.
- Remove from heat; add cheese, stirring until cheese melts.
- Stir in rice, chicken, pepper, and salt.