Chicken Wild Rice Soup

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!

Velvety Goodness

Pot O’ Chicken Wild Rice Goodness

Ingredients:

• 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

Instructions:

1. Cook rice according to package directions, omitting salt and fat.
2. Heat large Dutch oven over medium-high heat. Coat pan with cooking spray.
3. Add onion and garlic, saute 3 minutes.
4. Add broth and potato; bring to a boil.
5. Cover and reduce heat, simmer for 5 minutes or until potato is tender.
6. Combine milk and flour, stirring well with a whisk.
7. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly.
8. Remove from heat; add cheese, stirring until cheese melts.
9. Stir in rice, chicken, pepper, and salt.

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