Cook rice according to package directions, omitting salt and fat.
Heat a large Dutch oven over medium-high heat. Coat pay with cooking spray. Add onion and garlic; saute 3 minutes.
Add broth and potato; bring to boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.
Combine milk and flour, combining well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper and salt. Garnish with parsley, if desired.
Serving
Suggestions
Calories - 280, Fat - 7g, Carbohydrates - 28.7g, Protein - 24.9g, Fiber - 1.6g, Serving Size - 1 cup
Originally Submitted
12/6/2012
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