Chicken and Wild Rice Soup by Hetty

[Dept of PMM Artists & things]

 

There are meat substitutes that I use when making food.  Quorn is a good one for chicken.  Also, real or non-dairy cheese can be used here.

 

To make more sevings, just increase accordingly. 

 

I like to serve this in a Sourdough Bread Boule.  Yummy!

 

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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		1 ½ 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.

 http://www.ivillage.com/chicken-and-wild-rice-soup/3-r-88119#ixzz14...