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
Directions:
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.
ENJOY!!
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Natalie
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Wild Rice Chicken Soup
