The Recipe Box

• Creamy Chicken ‘n’ Wild Rice Soup

  Creamy Chicken ‘n’ Wild Rice Soup

  This recipe was sent to us from Jolanta, one of our employees at the Linder’s growing range in Lake Elmo, MN.

  Ingredients: 2/3 cup uncooked wild rice 2/3 cup chopped onion 2/3 cup chopped carrot 2 Tbsp. butter 6 cups reduced sodium chicken broth 2 medium potatoes, peeled and cubed ½ tsp. salt ½ tsp. pepper 1 cup chopped fresh broccoli 3 cups cubed cooked chicken breast ½ cup all-purpose flour 1 can cream of mushroom soup 1 cup half & half (fat free)

  Cook rice according to package directions. Meanwhile, in a large saucepan coated with nonstick cooking spray, cook onion and carrot in butter for 2 minutes. Stir in the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add broccoli; cook 3-7 minutes longer or until potatoes are tender. Drain rice if necessary, fluff with a fork. Stir chicken and rice into potato mixture, heat through. In a small bowl, combine flour and half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

  Recipe adapted from lightandtasty.com

  Posted on February 13, 2013

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