Light Chicken-Wild Rice Soup

Light Chicken-Wild Rice Soup

Starting with a seasoned rice mix, this creamy soup for six can be ready to ladle in 20 minutes.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

6

servings

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
  1. Cook bacon until crisp. Drain on paper towel; crumble and set aside.
  2. In nonstick Dutch oven or 4-quart saucepan, mix chicken, rice with contents of seasoning packet and broth. Heat to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes or until rice is tender.
  3. In small jar with tight-fitting lid, shake 1 cup of the milk and the flour until well blended.
  4. Add flour mixture, remaining 3 cups milk, the bacon, pimientos and sherry to rice mixture; cook over medium heat, stirring constantly, until soup is bubbly and thickened and chicken is no longer pink in center. If desired, season to taste with salt and pepper.
Makes 6 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
To save about 28 grams of fat, 260 calories and 910 mg. of sodium •Reduce the amount of bacon •Omit the margarine •Replace half-and-half with skim milk; use flour as a thickener

Nutrition Information:

1 Serving (1 1/2 Cups)
  • Calories 260
    • (Calories from Fat 50),
  • Total Fat 5g
    • (Saturated Fat 2g,),
  • Cholesterol 45mg;
  • Sodium 580mg;
  • Total Carbohydrate 28g
    • (Dietary Fiber 0g,
    • Sugars 8g),
  • Protein 26g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 1/2 Skim Milk;
    • 2 1/2 Very Lean Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2 ;
    *Percent Daily Values are based on a 2,000 calorie diet.