Cream of Wild Rice Chicken Soup
1 medium onion, chopped
1 large carrot, shredded
1 stalk celery, chopped
2 tablespoons margarine
1⁄2 cup all-purpose flour
8 cups fat-free or regular chicken broth
3 cups cooked long-grain and wild rice blend
6 ounces cooked boneless skinless chicken breasts, cubed
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1 cup fat-free or regular evaporated milk
Melt margarine and sauté onion, carrot, and celery in a large saucepan until tender. Add flour and stir until blended. Stir chicken broth in gradually.
Add rice, chicken, salt, and pepper. Bring to a boil over medium heat. Cook and stir for approximately 2 minutes or until soup thickens. Stir in evaporated milk. Cook for five more minutes or until soup is heated through.
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