Best Low Fat Cream Of Chicken And Wild Rice Soup Recipes

HEALTHY CREAMY CHICKEN AND WILD RICE SOUP

Healthy creamy chicken and wild rice soup image

A 30-minute soup filled with veggies and deliciously creamy while still being very light!

Provided by Kathryn Doherty

Categories Soups

Time 30m

Number Of Ingredients 14

Ingredients

4 cups low-sodium chicken broth
2 cups water
1 cup wild rice, uncooked
1 small onion, finely chopped
4 medium carrots (or 10-12 baby carrots), finely chopped
2 stalks celery, finely chopped
2 tablespoons unsalted butter
1/4 cup flour
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon poultry seasoning (or substitute dried thyme)
2 cups half and half (I use fat-free)
3 cups cooked chicken, chopped
1 cup peas (thawed, if frozen)

Steps:

Combine chicken broth, water, wild rice, onion, carrots and celery in a large stockpot over high heat and bring to a boil.
Reduce heat, cover and simmer for 15 minutes, or until rice and veggies are tender.
Meanwhile, melt butter in a small saute pan over medium-low heat. Whisk in flour and cook for 1 minute. (It's OK if you've got small clumps of flour.)
Add salt, pepper and poultry seasoning and stir to combine.
Slowly add half-and-half while whisking constantly to remove the clumps and get a smooth mixture.
Cook the cream mixture for 4-5 minutes, until slightly thickened, stirring occasionally.
Slowly add the cream mixture to the cooked rice, stirring to combine. Stir in chicken and peas.
Cook for 2-3 minutes, until everything is warmed through, but don't let the mixture boil. Serve hot and enjoy!

Nutrition Facts : Calories 394 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 22 grams fat, Fiber 3 grams fiber, Protein 25 grams protein, SaturatedFat 11 grams saturated fat, Sodium 356 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

CREAMY CHICKEN 'N' WILD RICE SOUP

Creamy Chicken 'n' Wild Rice Soup image

Hinckley, Minnesota's Bonnie Erickson shares a comforting, cool-weather soup that's chock-full of homey, harvest goodness. "I'm always being asked to make this recipe for friends," she adds, "and there's never any left over!"

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 12

Ingredients

2/3 cup uncooked wild rice
2/3 cup chopped onion
2/3 cup chopped carrot
2 tablespoons butter
6 cups reduced-sodium chicken broth
2 medium potatoes, peeled and cubed
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup chopped fresh broccoli
3 cups cubed cooked chicken breast
1/2 cup all-purpose flour
1 cup fat-free half-and-half

Steps:

Cook rice according to package directions. Meanwhile, in a large saucepan coated with 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.

Nutrition Facts : Calories 251 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 707mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

CREAMY CHICKEN AND WILD RICE SOUP

Creamy Chicken and Wild Rice Soup image

A supremely filling, hearty soup. I serve this on cold rainy days with a loaf of homemade bread. Hint: this is perfect for leftover rotisserie chicken or chicken you've pulled from the bone after making homemade chicken stock! This soup makes great leftovers, but you might want to thin it slightly with skim milk or water when reheating.

Provided by Stephanie G

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes

Time 25m

Yield 8

Number Of Ingredients 9

Ingredients

4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup all-purpose flour
½ cup butter
2 cups heavy cream

Steps:

In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Nutrition Facts : Calories 462.5 calories, Carbohydrate 22.6 g, Cholesterol 135.1 mg, Fat 36.5 g, Fiber 1 g, Protein 12 g, SaturatedFat 21.7 g, Sodium 996.9 mg, Sugar 1.1 g

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