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How to Make Chicken and Wild Rice Soup
Wild rice is a whole-grain and a healthier option than white rice. This soup is hearty and perfect on a cold winter day.
20 min prep time
9servings
about 1 cup
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Step-By-Step Instructions:
- Melt the margarine in a large soup pot over medium-high heat. Add the onion and sauté for 3 minutes or until clear. Add the carrots, celery, and mushrooms, and sauté for 5 minutes.
- Add the chicken broth, water, thyme, black pepper, and salt.
- In a small cup, mix together the corn starch and 1 Tbsp. cold water. Add the mixture to the soup.
- Bring to a boil and stir in the rice.
- Reduce heat, cover, and simmer for 45 minutes. Add the cooked chicken and stir well.
Nutrition facts
9 Servings
-
Serving Size
about 1 cup
- Amount per serving Calories 130
-
Total Fat
2g
- Saturated Fat 0.5g
- Trans Fats 0g
- Cholesterol 25mg
- Sodium 395mg
-
Total Carbohydrate
15g
- Dietary Fiber 2g
- Total Sugars 2g
- Added Sugars 0g
- Protein 14g
- Potassium 360mg
- Phosphorous 0mg
Ingredients
margarine (trans-fat-free)
2
medium onion (diced)
1
carrot(s) (diced)
2
celery (diced)
2 stalks
white (button) mushrooms (diced)
1 cup
low sodium chicken broth (fat-free, reduced-sodium)
44 oz
water
1 cup
dried thyme (dried)
1/4 tsp
black pepper
1/4 tsp
salt (optional)
1/4 tsp
Cornstarch
1 tbsp
cold water
1 tbsp
wild rice
1 cup
cooked chicken (diced)
2 cup
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