Monday, March 2, 2009

Light Chicken and Wild Rice Soup

6 slices bacon, cooked and crumbled
3 boneless skinless chicken breasts
1 box quick cooking long grain and wild rice mix (6.2 oz.) with seasoning
2 (14 oz.) cans chicken broth
4 cups fat free milk
¾ cup all purpose flour
1 tbsp. dry sherry

In a nonstick Dutch oven, mix chicken, rice with seasoning packet, and broth. Heat to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes or until rice is tender.

In small jar with tight fitting lid, shake 1 cup of the milk and the flour until well blended. Add flour mixture, remaining 3 cups of milk, the bacon, and sherry to rice mixture; cook over medium heat, stirring constantly, until soup is bubbly and thickened and chicken is no longer pink in the center.

Season to taste with salt and pepper.

Yields: 6 Servings

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