Chicken & Wild Rice Soup
Author:
Ingredients
- ½ cup finely diced carrots
- ½ cup finely diced celery
- 1 medium onion finely diced
- 1 teaspoon olive oil
- 1 teaspoon garlic salt
- 5 cups chicken stock
- 2 cups water
- 2 cups milk, divided
- ½ teaspoon pepper
- ½ teaspoon dried oregano
- 1 bay leaf
- 3 cups cooked chicken, shredded
- ½ cup all-purpose flour
- 4.3-ounce box of Rice a Roni Long Grain and Wild Rice + seasoning packet
- salt and pepper, to taste
Instructions
- Place the carrots, celery, onion, and olive oil in a 6-quart Dutch oven or soup pot.
- Allow the carrots, celery, and onion to simmer over medium heat, stirring occasionally for around 10 minutes or until the onions are translucent.
- Add the garlic salt, chicken stock, water, and 1 cup of milk to the mixture and stir until combined.
- Add the pepper, dried oregano, bay leaf, and shredded chicken. Stir into soup mixture.
- Allow the soup to simmer over medium heat for about 15 minutes.
- Whisk together the remaining 1 cup of milk with the ½ cup flour until no lumps remain.
- Pour this into the soup mixture and whisk until combined.
- Place the long grain and wild rice and seasoning packet into the soup; stir until combined. Allow the soup to simmer for 20 more minutes or until the rice is tender.
- Add salt and pepper to taste.
Calories: 230 Fat: 4.5 g Carbohydrates: 22 g Protein: 23 g Cholesterol: 50 mg
Notes
Exchanges: 1 Fat; 1.5 Carbohydrate; 3 Protein
Leave a Reply