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
  • ingredients 8
  • servings 6

Ingredients

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.
  • 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.
    © 2013 ®/TM General Mills All Rights Reserved