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 min
  • Total Time 20 min
  • Servings 6

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
260
(
Calories from Fat
50),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2g,
2%
),
Cholesterol
45mg
45%;
Sodium
580mg
580%;
Total Carbohydrate
28g
28%
(Dietary Fiber
0g
0%
  Sugars
8g
8%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
2%;
Calcium
20%;
Iron
10%;
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.