Wild Rice & Chicken Soup

½ T olive oil
1 c cooked, cubed chicken breast meat
½ medium onion, diced
1 garlic clove, minced
1 diced celery rib
1 small carrot, diced
1 small parsnip, peeled & diced
2 T minced fresh rosemary
2 c chicken broth
½ c wild rice
1 T flour
Salt and pepper to taste
2 c fat-free half-and-half

In large saucepan, heat olive oil and add onion, garlic, celery, Carrot & parsnip cooking until browned, about 3-4 minutes. Add cooked chicken. Add rosemary, chicken broth and wild rice. Bring to simmer & cover. Cook for about 45 minutes or until rice is tender.

Add instant flous and cook, stirring constantly for 3 minutes or until thickened (NO lumps!) Watching the heat, add the half-and-half. Heat through but do NOT BOIL. Adjust seasonings to taste.

Actually this is very low in fat but high in fiber and protein. Don’t suggest freezing or canning, but it’s a great soup to serve on a game night!


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