Chicken and Rice Soup December 14, 2009

I once again decided to make my favorite soup! It was so cold out this weekend. I needed something warm. I have never made chicken and rice soup, so I tried it!

ingredients:

1  cup  uncooked quick-cooking wild rice

Cooking spray

1  cup  chopped onion

2  garlic cloves, minced

3  cups  fat-free, less-sodium chicken broth

1 1/2  cups  cubed peeled baking potato

3  cups  2% reduced-fat milk

1/3  cup  all-purpose flour

10  ounce  light processed cheese, cubed (such as Velveeta Light)

2  cups  chopped roasted skinless, boneless chicken breasts (about 2 breasts)

1/2  teaspoon  freshly ground black pepper

1/4  teaspoon  salt

1/4  cup  chopped fresh parsley (optional)

Recipe:                                                                                                                              

Cook rice according to package directions, omitting salt and fat.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.

Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.

I liked this soup a lot. It was tasteful! My dad also said he enjoyed the flavors of the soup. It was a great soup for a chilly night. I have thought about adding some celery and carrots to it next time for a little more nutritional value.

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