FDP Home Page / FDP Forum / Classifieds / FAQ's
/ Links / Cookbook
Cookbook : Appetizers : Chicken and Wild Rice Soup
by fendrguitplayr )
Light cheese and a flour-and-milk mixture keep this chicken and wild rice soup creamy but surprisingly low in fat. Make a batch of soup and reheat throughout the week for effortless and satisfying meals.
1 cup uncooked quick-cooking wild rice
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 1/2 cups cubed peeled baking potato
3 cups 2% reduced-fat milk
1/3 cup all-purpose flour
10 ounce light processed cheese, cubed (such as Velveeta Light)
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup chopped fresh parsley (optional)
Cook rice according to package directions, omitting salt and fat.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 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. Garnish with parsley, if desired.
Really good for the upcoming colder weather!
Back to Cookbook
Moderators: Black Hole Gang Chris Greene EA6B Iron Man reverendrob
are held in
confidence and not disclosed to any third parties, sold, or
anything other than FDP Forum registration unless you specifically
Copyright © 1999-2013
Fender Discussion Page, LLC All Rights Reserved