Creamy Chicken and Wild Rice Soup MFF
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By Carly Sommerhalder
Creamy Chicken and Wild Rice Soup MFF
Serving: 16.6 ounces
Updated at: Sat, 20 Jan 2024 18:25:54 GMT
Nutrition balance score
Good
Glycemic Index
46
Low
Glycemic Load
23
High
Nutrition per serving
Calories456.5 kcal (23%)
Total Fat18.6 g (27%)
Carbs49.1 g (19%)
Sugars11.4 g (13%)
Protein24.8 g (50%)
Sodium834.9 mg (42%)
Fiber3.5 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
¾ cupwild rice blend
uncooked
¼ cupbutter
2 cupscarrots
diced
2 cupscelery
diced
½ cupyellow onion
diced
2 teaspoonsgarlic
minced
½ cupall-purpose flour
4 cupslow-sodium chicken broth
2 x 12 ouncelow-fat evaporated milk
cans
1 ½ teaspoonsalt
¼ teaspoonpepper
¼ teaspoondried thyme
¼ teaspoondried sage
¼ teaspoondried oregano
1 poundchicken
cooked, diced
Instructions
Step 1
Cook rice according to package directions; set aside.
Step 2
Melt butter in a large pot over medium-high heat. Add carrots, celery and onion and sauté for 5 minutes. Add garlic and cook for an additional minute. Sprinkle flour on top of vegetables and cook for 2-3 minutes or until flour begins to turn golden brown.
Step 3
Gradually add chicken broth and milk, stirring continuously, until combined. Season with salt, pepper, thyme, sage and oregano and bring to a boil.
Step 4
Cover pot, reduce heat to low and let simmer for 15 minutes. Add cooked rice and chicken and let simmer for an additional 10 minutes.
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