My Top Picks

Cream of Wild Rice with Chicken Soup

Ingredients

  • 1 med. onion, chopped
  • 1 bunch scallion onions, chopped
  • 1 celery rib, chopped
  • 3/4 cup carrots, diced
  • 1/4 c. butter
  • 48 oz. (6 c.) chicken broth
  • 3 c. cooked wild rice (1 c. dry)
  • 2 c. shredded cooked chicken breast
  • 1/4 t. salt
  • 1/2 t. pepper
  • 1/3 c. flour
  • 12 oz. can low-fat evaporated milk
  • 1/4 c. fresh chives, snipped

Instructions

In a large soup kettle, sauté onions, carrots and celery in butter until tender.

Add broth and stir in rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for another 20 minutes until carrots are tender..

Mix evaporated milk and flour and stir with a wire whisk until smooth; gradually stir into soup. Cook 5 minutes longer until thickened.

Garnish with chives.

NOTE: Yields 10 servings