Lunch: Chicken and Wild Rice Soup

Wild rice is a whole-grain and a healthier option than white rice. This soup is hearty and perfect on a cold winter day.

Ingredients

2 teaspoons trans-fat free margarine
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
1 cup white mushrooms, diced
44 ounces fat-free, reduced-sodium chicken broth
1 cup water
¼ teaspoon thyme, dried
¼ teaspoon ground black pepper
¼ teaspoon salt (optional)
1 tablespoon corn starch
1 tablespoon cold water
1 cup wild rice
2 cups cooked chicken, diced

Instructions

Melt the margarine in a large soup pot over medium-high heat. Add the onion and sauté for 3 minutes or until clear. Add the carrots, celery, and mushrooms, and sauté for 5 minutes.
Add the chicken broth, water, thyme, black pepper, and salt.
In a small cup, mix together the corn starch and 1 tablespoon cold water. Add the mixture to the soup.
Bring to a boil and stir in the rice.
Reduce heat, cover, and simmer for 45 minutes. Add the cooked chicken and stir well.
MAKE IT GLUTEN-FREE: You can purchase gluten-free chicken broth and verify the spices are gluten-free, and this dish can be gluten-free.

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