Recipe:

Chicken and Wild Rice Soup with Mushrooms

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Serves 6

This recipe is a great way to stretch your dollar at the grocery store and satisfy a crowd at the same time. When a cold or flu hits your house, this tasty soup nurses little ones back to healthy with whole grain nutrition, too.

Ingredients

1 tablespoon olive oil
1 (8-ounce) package sliced mushrooms
1 cup chopped onion
6 cups low-sodium chicken broth
1 pound boneless skinless chicken breasts or thighs, cut into (1-inch) cubes
3/4 cup long grain wild rice or wild rice blend
2 tablespoons chopped garlic
1 bay leaf
1/4 cup chopped parsley
Salt and pepper to taste

Method

Heat oil in a large pot over medium high heat. Add mushrooms and onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add broth, chicken, rice, garlic and bay leaf, cover and bring to a simmer. Reduce heat to medium low and simmer until rice and chicken are cooked through and tender, about 45 minutes. Remove and discard bay leaf then stir in parsley, salt and pepper and serve.

Nutrition

Per serving (about 15oz/428g-wt.): 220 calories (50 from fat), 6g total fat, 1g saturated fat, 45mg cholesterol, 380mg sodium, 23g total carbohydrate (2g dietary fiber, 3g sugar), 21g protein

Tags: Make Ahead, Family Friendly, American, Sugar Conscious, Low Fat, Low Sodium, Dairy Free

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.