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March 2018
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Chicken Wild Rice Soup:

Although wild rice is not directly related to Asian rice it is a close cousin.  It is really healthy containing a lot of potion, B vitamins and diet fiber.  To learn more go here.

This version is a much healthier version since it used a margarine spread substitute that is made with yogurt.  Because of the yogurt spread there is no compromise to the flavor, creaminess or richness of the soup, just a lack of a lot of trans-fats.  Feel free to go back for seconds!

  • 1 medium onion, chopped
  • 2 celery ribs, diced
  • 2 carrots, diced
  • ½ c. Brummel & Brown spread*
  • ½ c. flour
  • 4c. chicken broth
  • 2c. cooked wild rice
  • 2c. evaporated skim milk
  • 2 c. chicken, diced (I used 2 breasts from roastery chicken from the grocery store)
  • 1 tsp. dried parsley flakes
  • ½ tsp. salt
  • ¼ tsp. pepper

In large kettle sauté onion, celery and carrots in Brummel & Brown until onions are transparent

Reduce heat, blend in flour and cook until bubbly

Gradually add broth, stirring constantly

Bring to boil for 1 min.

Reduce heat and add rice, milk, chicken, parsley, salt and pepper

Simmer for 20 minutes

*The Brummel & Brown is a margarine substitute made with yogurt, less trans fat.  There are other brand names now too.  It makes the soup a lot healthier without losing any flavor.  Sub butter or margarine if you cannot find it.

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