Umm…is winter over yet? It has been snowing for what seems like days and a quick check of the weather forecast for next week shows highs in the negative temperatures. Yes, you read that right. HIGHS IN THE NEGATIVES.  I need a warm vacation.

I’ve been spending my days off holed up in the house because of the frigid temperatures. And on these chilly days there is nothing better than a warm bowl of hearty soup.  I made this soup this past weekend for my lunches this week and it has been the perfect complete meal. It’s low in calories, has delicious chicken and wholesome wild rice. What could be better?

Chicken & Wild Rice Soup |

The nice thing about this recipe is that it comes from Cooking Light so it’s lower in fat and calories.  I couldn’t find any quick cooking wild rice at my grocery store so I just went with regular wild rice. Just make sure you allow for enough cook time (apprx. 1 hour) to cook the wild rice if you go that route.  I also used a rotisserie chicken in this soup but you can also cook your own chicken breasts as well.

So here’s one of my favorite soups. Do you have a favorite soup?

Chicken & Wild Rice Soup
Serves: 8
  • 1 cup uncooked quick-cooking wild rice
  • Cooking spray
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 3 cups fat-free, less-sodium chicken broth
  • 1½ cups cubed peeled baking potato
  • 3 cups 2% reduced-fat milk
  • ⅓ cup all-purpose flour
  • 10 ounce light processed cheese, cubed (such as Velveeta Light)
  • 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • ¼ cup chopped fresh parsley (optional)
  1. Cook rice according to package directions, omitting salt and fat.
  2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.
  3. Combine milk and flour, stirring 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.
Nutrition Information
Serving size: 1¼ cup Calories: 280 Fat: 7g

Chicken & Wild Rice Soup |