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Chicken and Wild Rice Soup

October 4, 2010

It’s finally here. Fall. The leaves are starting to fall, the weather has turned colder and the cravings for soup have started. I have never been a big soup eater. But my husband and kids love it. And I have grown to love it.

This chicken and wild rice soup is much creamier than I expected it to be. It caught my attention on the Eat Better America site and originally called for ham. It calls for ingredients that I knew my family would like, however it called for half and half. Since my Dad could never have it, (allergic to dairy and vegan) I had actually never tried it. I tried it in this recipe, but could someone knowledgeable tell me if it’s considered good for you? Or is their a healthier substitute that you can use that will still give a creamy texture and taste?

CHICKEN AND WILD RICE SOUP

2 cups boneless, skinless chicken breasts (approximately 3 chicken breasts) Cooked and shredded, or you can add uncooked and allow to cook throughout the day.

3/4 cup uncooked wild rice
1 yellow onion, chopped (1/2 cup)
1/2 bag (1/2 lb) frozen mixed vegetables, thawed, drained or 3 cups of fresh chopped vegetables (I used peas, carrots, green beans and corn from the garden)
1 can (14 oz) low sodium chicken broth (I used Pacific which comes in a larger container=2 cups)
1 can (10 3/4 oz) low fat cream of celery soup
1/4 teaspoon pepper
3 cups water
1/2 cup fat-free half-and-half

In a crockpot, add chicken (you can place uncooked chicken breasts in the crockpot and shred them later if desired), soup, broth, pepper, water, rice, onion and vegetables. Cover and cook on low heat for 8-9 hours. After 8 hours, remove chicken and shred it. Return chicken back to the crockpot, add in the half and half. Stir and allow it to cook for 15 minutes more. Serve with homemade bread if desired.

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