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Chicken and Wild Rice Soup

Recipe courtesy of Milk Means More
Prep Time 15 minutes
Cook Time 1 hour

Ingredients

  • 1 cup shredded carrots
  • 1/2 cup finely chopped onion
  • 1/2 cup sliced celery
  • 2 cloves garlic minced
  • 2 tablespoons butter or clarified butter
  • 4 cups chicken broth
  • 4 ounces about 2/3 cup wild rice, rinsed and drained
  • 1 teaspoon dried thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 ounces skinless boneless chicken breast halves , cut into 3/4-inch pieces
  • 1 cup plain low-fat Greek yogurt
  • 2 tablespoons flour
  • 1/2 cup whipping cream

Instructions

  • In Dutch oven, cook carrots, onion, celery and garlic in hot butter about 2 minutes, or until tender, stirring occasionally.
  • Stir broth, wild rice, thyme, salt and pepper into vegetable mixture. Bring to boil. Reduce heat. Simmer, covered, 40 minutes. Stir in chicken pieces. Return to simmer, covered, 10-15 minutes, or until rice is tender and chicken is done.
  • In small bowl, whisk together yogurt and flour. Gradually whisk in cream. Stir into chicken mixture. Cook and stir over medium heat until boiling. Boil 1 minute. Ladle into bowls.