Creamy Chicken and Wild Rice Soup


Serves: 8
Total Calories: 180

Ingredients

1 (32-ounce) carton chicken stock
1/2 teaspoon poultry seasoning
2 - 3 boneless, skinless chicken breasts
1 bunch green onions, chopped
1 (8 1/2-ounce) package pre-cooked seasoned white rice and wild rice
1 (14-ounce) can sliced carrot
1 (10-ounce) package frozen chopped spinach, thawed
1/2 - 1 cup half and half
freshly ground black pepper to taste
Italian cheese blend, shredded (blend of Parmesan, Romano, and Asiago cheeses)

Directions:

In a medium soup pot, combine chicken stock and poultry seasoning. Add chicken breasts and green onions. Bring to a boil, lower heat, and simmer, covered, for 30 minutes.

Remove chicken, shred, and return to the pot. Add rice, carrots, and spinach and bring back to a boil. Lower heat and continue to simmer 20 minutes. Right before serving, add enough half-and-half until soup is creamy. Stir in pepper, and sprinkle soup with cheese.

Nutritional Facts:

Serves: 8
Total Calories: 180
Calories from Fat: 24

This Creamy Chicken and Wild Rice Soup recipe is from the Fast and Fabulous Soups, Salads and Sandwiches Cookbook. Download this Cookbook today.




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