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Light Chicken-Wild Rice Soup
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Prep Time:
20 minutes
Total Time:
20 minutes
Quick and creamy rice soup ready in 20 minutes for six people.
Ingredients:
  • 4 slices bacon
  • 3 boneless skinless chicken breast halves, cut into 3/4-inch pieces
  • 1 box (6.2 oz) quick-cooking long-grain and wild rice mix (with seasoning packet)
  • 2 cans (14 oz each) fat-free chicken broth with 33% less sodium
  • 4 cups fat-free (skim) milk
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons diced pimientos
  • 1 tablespoon dry sherry, if desired
Instructions:
  • Crisp up the bacon. Place on paper towel to drain, then crumble and set aside.
  • Combine chicken, rice, seasoning packet contents, and broth in a nonstick Dutch oven or 4-quart saucepan. Bring to a boil, then simmer covered on low heat for 5 to 10 minutes until rice is tender.
  • Combine 1 cup of milk and flour in a small jar with a tight-fitting lid; shake vigorously until well blended.
  • Combine the flour mixture, remaining 3 cups of milk, bacon, pimientos, and sherry with the rice mixture. Cook over medium heat, stirring continuously, until the soup is bubbly and thickened and the chicken is cooked through. Season with salt and pepper to taste.

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