By: Kristen Finstad
Ahhh, January in the Midwest. The season of cozying up by the fire with a good book, camping out in the living room for movie marathons, and just overall avoiding the outdoors. Is there anything that goes better with all of these things than a warm bowl of soup? I think not. This week, in the thick of Wisconsin winter, we’re focusing on our favorite soup recipes! Mine? Chicken and Wild Rice Soup!
It’s always been a favorite of mine, but since it’s now 2019 and I’m getting married in 4.5 months (what?!) and trying to feel confident in that wedding dress, I’ve been looking for a way to lighten up the classic creamy Chicken & Wild Rice Soup recipe. If you’re doing the same, follow this recipe to a T for a healthier version of the classic comfort food – otherwise, feel free to modify it with the original ingredients! Without further ado – here is what you’ll need:
Servings: 6 • Size: About 1 1/2 Cups of Soup • Calories: 217.4 • Fat: 1.3 g • Saturated Fat: 4 g. • Carb: 24.4 g • Fiber: 2.7 g • Protein: 25.6 g • Sugar: 4.7 g • Sodium: 717.8 mg
2 Carrots, Chopped
2 Celery Stalks, Chopped
1 Medium Onion, Chopped
2 Garlic Cloves, Minced
6 1/2 C. Reduced Sodium Chicken Broth
3 Tbsp. All-Purpose Flour
1 C. Long Grain & Wild Rice, Uncooked
1 Tsp. Dried Thyme
1 Bay Leaf
2 C. Chicken or Turkey Breast (shredded or chopped)
1 C. Fat-Free Half & Half
Salt & Pepper to Taste
This recipe can be an awesome way to use up that leftover Thanksgiving turkey, but I just bought some chicken breast and started by throwing it into the crockpot with a little chicken broth. This way, when I’m ready to make the soup, the chicken is already cooked and shreds up nicely!
When you’re ready to make the soup, chop up your two carrots, two celery stalks, one onion, and two garlic cloves, and place them into a large pot along with a half cup of the chicken broth.
Sauté over medium heat for about 10 minutes, and then sprinkle in the 3 Tbsp. flour and continue to stir and cook for another 3 minutes.
Add in the remaining 6 cups of broth, along with the 1 cup of wild rice, 1 Tsp. thyme, and a bay leaf. Bring the pot to a boil.
Cover the pot and reduce heat to medium-low for 25 minutes.
Now it’s time to add in the chicken and half & half, and allow to cook for another 5 minutes.
All that’s left to do is enjoy!
What’s your favorite soup to warm up a cold winter day? Stop by on Thursday to read about Amanda’s!