Ingredients Jump to Instructions ↓

  1. 2/3 cup uncooked wild rice

  2. 2/3 cup chopped onion

  3. 2/3 cup chopped carrot

  4. 2 cloves crushed garlic

  5. 2 tablespoons butter

  6. 6 cups reduced-sodium chicken broth

  7. 2 medium potatoes, peeled and cubed

  8. 1/2 teaspoon salt

  9. 1/2 teaspoon pepper

  10. 1 cup chopped fresh broccoli

  11. 1 cup corn kernels

  12. 3 cups cubed cooked chicken breast

  13. 1/2 cup all-purpose flour

  14. 1 cup fat-free half-and-half

  15. Prepare the rice according to package directions, but use the chicken broth instead of water.

  16. 2 minutes. Add the carrots and potatoes let it cook for another

  17. 2-3 minutes. Pour in the broth and season it with salt and pepper. Cover the pot and let the soup simmer for 10 minutes before adding the broccoli and corn. Stir and cook for another

  18. 8-10 minutes. Adjust cooking time as needed, check if the potatoes and carrots are soft enough. You can also dice the vegetables in smaller sizes for faster cooking.

  19. Once the rice is cooked, let it stand for 5 minutes before fluffing it with a fork.

  20. In a bowl, combine the flour and half and half. Mix well until the flour dissolves.

  21. 3 minutes. Stir in the half and half mixture gradually. Let it simmer for another

  22. 5 minutes or until the soup becomes a little thick.

  23. Serve warm.

  24. Photo Courtesy of: whitneyinchicago Tweet


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