Tuesday, November 9, 2010

Cream of Chicken Wild Rice Soup

serves 10 ( 1 c. = 5 points +)

1 large onion, chopped
1 large carrot, shredded
1 celery rib, chopped
¼ c. light butter
½ c. flour
8 c. fat free chicken broth
3 c. cooked wild rice
1 lb. boneless, skinless chicken breast, cooked and cubed
salt and pepper to taste
1 c. (2%) evaporated milk

In a large pot, saute carrot, onion and celery in butter until tender. Stir in flour. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil; cook and stir until thickened. Stir in evaporated milk. Cook an additional 3-5 minutes.


  1. It's beginning to look a lot like soup weather! :) YUM!


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