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  • Cream Of Chicken And Wild Rice Soup

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    Cream Of Chicken And Wild Rice Soup
    Servings: 10
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. wild rice
    • 1 Tbsp. low-sodium soy sauce
    • 1 1/2 c. water
    • 3 lrg garlic cloves chopped
    • 1 med onion minced
    • 1/4 c. low-sodium defatted chicken broth
    • 2 x carrots finely diced
    • 6 stalk fresh asparagus finely minced
    • 1/2 c. all-purpose flour
    • 5 c. low-sodium defatted chicken broth
    • 1/2 tsp dry thyme
    • 1 x bay leaf chopped parsley pepper to taste
    • 1 c. minced cooked chicken breast
    • 4 c. nonfat lowfat milk

    Directions

    1. Cook the wild rice with the soy sauce and water in a covered pot.
    2. Saute/fry the garlic and onion in 1/4 c. chicken broth in a large saucepan till tender.
    3. Add in the carrots and asparagus and cook till tender.
    4. Fold in the flour and cook over low heat for approximately 10 min, stirring frequently.
    5. Pour in the chicken broth, using wire whisk to blend till smooth. Add in the seasonings and chicken. Reduce heat. Slowly add in the lowfat milk. Simmer for 20 min.
    6. Mix in the prepared rice and serve.
    7. Yield: 10 c.

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