Creamy Rosemary Wild Rice Soup

Normally when we see creamy and soup we think…rich tasting and high in calories. 
Don’t be fooled by this soup, although it has the creamy taste it kicks the high calories to the curb. 

1 T olive oil
8 oz chicken breast, cubed
1 medium yellow onion, diced
2 cloves garlic (I omitted)
2 stalks organic celery, diced
1 large carrots, diced
1 large parsnip, diced
3 Ts minced fresh rosemary
1 qt (4Cs) low sodium chicken broth (I use Watkins)
1/2 C wild rice
2 Ts whole wheat flour
1 C skim milk or evaporated skim milk
2-4 oz low fat cream cheese or plain Green yogurt for creaminess
salt and pepper to taste
In large saucepan over medium-high heat, heat the olive oil.  Add cubed chicken breast and sear until browned, 405 minutes.  The meat does not need to be cooked through.  Add the onion, garlic, carrot, and parsnip, then cook until browned, about 3-4 minutes.  Add the rosemary, broth, and wild rice.  Bring to a simmer and cover.  Cook for 45 minutes, or until the rice is tender.  Add the flour and cook, stirring constantly, for 3 minutes, or until thickened.  Add the milk, cream choice and heat.  Season with salt and pepper. Enjoy!

Until next time…
Look good, feel good, do good
Sara B.

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