Friday, October 21, 2011


Found this recipe on the My Recipes website. It looks delicious! I think I might tweak it a little bit here and there. Omit some of the stuff I don't like. But all in all it sounds like a fantastic idea! As well as super simple to make! 
I read the reviews as well and some say that it was a tad bland so adjust your soup accordingly. :)

Bon Appetit!

Wild Rice & Mushroom Soup with Chicken
Add sliced whole wheat French bread and mixed salad greens to complete the menu. 

Yield: 4 servings {serving size: 1-1/2 cups}
Calories: 281 per serving

4 cups fat-free, less-sodium chicken broth, divided
1 {2.75-ounce} package quick-cooking wild rice {such as Gourmet House}
1 tablespoon olive oil
1/2 cup prechopped onion
1/2 cup chopped red bell pepper
1/3 cup matchstick-cut carrots
1 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
1 teaspoon butter
2 {4-ounce} packages presliced exotic mushroom blend {such as shiitake, cremini, and oyster}
2 cups shredded cooked chicken breast
1/8 teaspoon salt
1/8 teaspoon black pepper

1. Bring 1-1/3 cups broth to a boil in a medium saucepan; add rice to pan. Cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Set aside. 
2. Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients {through thyme} to pan; saute 3 minutes, stirring occasionally. Stir in butter and mushrooms; saute 3 minutes or until lightly browned. Add remaining 2-2/3 cups broth, rice, chicken, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally. 

Definitely a recipe that I will be making whilst on my diet journey starting next week. It's quick, easy and very healthy. 
I would probably use more fresh ingredients even though it may take a little more time. 

Hope everyone is having a wonderful Friday so far. 


{Source: Martha Condra, Cooking Light, November 2008}

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