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When the wind blows and the snow falls, I pull out this recipe. It warms me and brings the color back into my cheeks. I also bake a small loaf of bread to dip into it. This soup is what I call comfort food.

Chicken Wild Rice Soup

Description: The wild rice adds a nutty flavor to the soup.

Ingredients:
3 cups low sodium chicken broth
1 cup water
1/3 cup wild rice, rinsed and drained

2 (8 oz.) boneless, skinless chicken breast halves, chopped
1/2 cup thinly sliced onions (or green onions)
2 cloves garlic, finely chopped
1/2 cup carrots thinly sliced
1 1/2 cups sliced fresh mushrooms
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 cup fat-free milk (or half-half, cream)
2 tablespoons all-purpose flour

Directions:1. In medium saucepan combine chicken broth and wild rice. Bring to a boil; reduce heat. Simmer, covered, 40 minutes.

2. Heat oil in large saucepan. Add chicken, mushrooms, onion, garlic, and carrots; cook, stirring constantly, until vegetables are tender and chicken is no longer pink. Add rice and broth. Add water. Bring to a boil over medium-high heat.

3. In a small bowl combine milk, flour, tarragon, thyme, and pepper; stir into rice, chicken, and vegetable mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

Garnish each serving with sliced green onions and toasted silvered almonds or fresh tarragon leaves if desired.

Number Of Servings:4
Preparation Time:15 min./Cook Time: 50 min.

I enjoy experimenting with food. Because of the kidney involvement, I have to cut the chicken portion in half. Also, I combined a couple of recipes and came up with this concoction. If you notice, I do not use celery because of the phosphorous content of that vegetable. So you can add celery if you like that vegetable.

Learn more about this author, Cyn Bagley.
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