This is another recipe from the Dieter's Edition of Better Homes and Garden's Cookbook.
Wild Rice Chicken Soup
Ingredients: 1 6.2 oz package quick cooking long grain and wild rice mix 2 14 oz cans reduced sodium fat-free chicken broth 1 tbsp snipped fresh thyme or 1 tsp dried thyme, crushed 4 cloves garlic, minced 4 cups chopped tomatoes 1 9 oz package frozen, chopped cooked chicken 1 cup finely chopped zucchini 1/4 tsp freshly ground black pepper 1 tbsp dry sherry
1. Prepare rice mix according to package directions, except omit the seasoning packet and the margarine. 2. Meanwhile, in a Dutch oven combine chicken broth, dried thyme(if using), and garlic; bring to boiling. Stir in the tomatoes, chicken, zucchini, pepper, and fresh thyme(if using). Return to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in cooked rice and sherry. Heat through.