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Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 6 servings
- Calories 236
- Total Fat (g) 5
- Saturated Fat (g) 1
- Cholesterol (mg) 38
- Sodium (mg) 440
- Carbohydrate (g) 31
- Fiber (g) 2
- Protein (g) 18
- Vitamin A (DV%) 10
- Vitamin C (DV%) 48
- Calcium (DV%) 2
- Iron (DV%) 16
- Starch (d.e.) 2
- Vegetables (d.e.) 1
- Lean Meat (d.e.) .5
*Percent Daily Values are base on a 2,000 calorie diet
Wild Rice Chicken Soup
Makes: 6 servings
Start to Finish: 25 minutes
Ingredients
- 1 6.2-ounce package quick-cooking long grain and wild rice mix
- 2 14 1/2-ounce cans reduced-sodium chicken broth
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 4 cloves garlic, minced
- 4 cups chopped tomatoes
- 1 9-ounce package frozen chopped cooked chicken breast
- 1 cup finely chopped zucchini
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon Madeira or dry sherry (optional)
Directions
Prepare rice mix according to package directions, except omit the seasoning packet and the margarine.
Meanwhile, in a Dutch oven combine the chicken broth, dried thyme (if using), and garlic. Bring to boiling. Stir in the tomatoes, chicken, zucchini, pepper, and if using, fresh thyme.
Return to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in cooked rice and if desired, Madeira. Heat through.
