Hearty Chicken Wild Rice Soup

This healthy, comforting soup is a favorite for my husband and me and each of our four children.  I chop the chicken and vegetables in my food processor so that even our 12-month-old can enjoy it.  When the soup is done I let it cool in small bowls with ice cubes so that it doesn’t burn little tongues.

I adapted it from this recipe:

Taste of Home Cream of Wild Rice Soup

Hearty Chicken Wild Rice Soup

makes 9 large servings

• 1 medium onion, chopped fine
• 4 large carrots, chopped fine
• 2 celery ribs, chopped fine
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/4 cup whole wheat flour
• 8 cups chicken broth (I use homemade chicken stock)
• 3 cups cooked wild rice
• 1 cup cooked brown rice
• cooked chicken breast, diced (about 8 ounces)
• salt, to taste (I use 1.5 tsp when using unsalted chicken stock)
• pepper, to taste
• 1 cup whole milk

1. Melt butter in a large saucepan.  Saute the onion, carrots and celery until tender.  Stir in flour until blended.
2. Pour the chicken broth into a large pot.  Add the rice, chicken, and vegetables.  Add salt and pepper to taste.
3. Bring to a boil over medium heat.  Cook and stir for several minutes or until thickened.  Add whole milk and cook a few minutes longer.

Nutrition information (per 1.5 cup serving):

• 181 calories
• 6 grams fat
• 19 grams carbohydrates
• 2 grams fiber
• 13 grams protein

 

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