Chicken and Wild Rice Soup
Light rubbish and a flour- and- milk admixture keep this chicken and wild rice soup delicate but unexpectedly low in fat. Make a batch of soup and reheat throughout the week for royal and satisfying refections.
☛ 1 mug raw quick- cuisine wild rice
☛ Cuisine spray
☛ 1 mug diced onion
☛ 2 garlic cloves, diced
☛ mugs fat-free, less- sodium chicken broth
☛ 1 ½ mugs cubed hulled incinerating potato
☛ 3 mugs 2 reduced- fat milk
☛ ⅓ mug each- purpose flour
☛ 10 ounces light reused rubbish, cubed( similar as Velveeta Light)
☛ 2 mugs diced roasted skinless, boneless chicken guts( about 2 guts)
☛ ½ tablespoon lately base black pepper
☛ ¼ tablespoon swab
☛ ¼ mug diced fresh parsley( voluntary)
Also Read :- How To Make The Carrot-Ginger Soup
Cook rice according to package directions, forgetting swab and fat.
Heat a large Dutch roaster over medium-high heat. cover visage with cuisine spray. Add onion and garlic; sauté 3 twinkles. Add broth and potato; bring to a pustule over medium-high heat. Cover, reduce heat, and poach 5 twinkles or until potato is tender.
Combine milk and flour, stirring well with a whisk. Add the milk admixture to potato admixture; cook 5 twinkles or until slightly thick, stirring constantly. Remove from heat; add rubbish, stirring until rubbish melts. Stir in rice, chicken , pepper, and swab. Garnish with parsley, if asked .
∎ Chicken and Wild Rice Soup Recipe↴↴↴↴