Recipe
Creamy Chicken and Wild Rice Soup
Prep Time: 10 min
Cook Time: 20 min
Serves: 8
Enjoy guilt free creamy chicken and wild rice soup thanks to fat free evaporated milk. This hearty soup requires minimal effort and tastes rich and creamy without a high fat content. This is a treat you can feel great about serving your family.
Contributed By: Developed for CFC by Amanda Riva
Ingredients
3 tbsp (45 mL)
unsalted butter
1
onion, finely chopped
1
large carrot, peeled and cut into ¼-inch coins
1
celery rib, trimmed and chopped
1/4 cup (60 mL)
all purpose flour
pinch cayenne pepper
1 tsp (5 mL)
dried thyme
8 cups (2 L)
reduced sodium chicken stock
2 1/2 cup (625 mL)
cooked wild rice
1 cup (250 mL)
diced cooked chicken breast
1 cup (250 mL)
fat-free evaporated milk
freshly chopped chives, for serving
1/2 tsp (2.5 mL)
salt and pepper
Instructions
1
In a heavy bottom saucepan, melt butter over medium heat. Add the onion, carrot and celery and sauté until softened, about 6 minutes. Sprinkle in the flour, cayenne pepper and thyme and stir until raw flavour of the flour is cooked out, about 1 minute more.
2
Stir in the stock, rice, chicken and season with salt and pepper.
3
Bring to a slow boil over medium-high heat; stir for 2 minutes or until slightly thickened. Stir in evaporated milk and cook for 5 minutes more.
4
Serve between heated bowls and garnish with freshly chopped chives.