Soup, Chili & Stew
Chicken and Wild Rice Soup
Servings and Ingredients
|2 tbsp.||Hy-Vee unsalted butter|
|½ c.||finely chopped onion|
|½ c.||finely chopped celery|
|½ c.||finely chopped carrots|
|½ c.||finely chopped mushrooms|
|1||(6 oz) pkg Uncle Ben's long grain and wild rice|
|1||(32 oz) container Hy-Vee low-sodium chicken broth, divided|
|1 lbs.||chopped, cooked chicken breasts|
|¾ c.||Hy-Vee shredded Parmesan cheese|
|Hy-Vee salt and Hy-Vee pepper, to taste|
- In a 5-quart Dutch oven melt butter over medium heat. Cook onion, celery, carrots and mushrooms about 7 minutes until vegetables are softened and mushrooms have given up moisture.
- Stir in long grain and wild rice, seasoning packet and 2-1/4 cups chicken broth. Bring to a boil and simmer, covered, for 25 minutes or until rice is tender.
- Stir in chicken and remaining chicken broth. Simmer an additional 5 minutes. Stir in cheese before serving. Season with salt and pepper.
290 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 70mg
- Sodium: 1060mg
- Total Carbohydrates: 24g
- Protein: 29g
Vitamin A 40%
Vitamin C 6%
Hy-Vee Seasons Fall 2008.