Creamy Chicken Wild Rice Soup Recipe

Since winter is here, what better meal is there than soup? Today I am sharing one of our favorite creamy soups. Even though we now live in Florida, we still enjoy this soup often regardless of the hot weather – it’s that good. And, even better, it freezes beautifully. Below you’ll find my Weight Watchers Hearty Creamy Chicken Wild Rice Soup recipe. Pair this with a rustic easy no knead bread and you got yourself a meal or keep it light and serve with salad topped with a delicous vinaigrette. 

Ingredients:

2 Quarts of Fat Free Chicken Broth

1 Cup Each of Celery (Finely Chopped) + 1 Cup of Diced Carrots

½ Cup of Onion, Chopped Fine

1 Teaspoon Each of Chicken Boullion Granules + Dried Parsley

¼ Teaspoon Each of Garlic Powder + Dried Thyme

¼ Cup Each of Land O Lakes Whipped Light Butter + All Purpose Flour

10¾ Ounce Can of Campbell's Healthy Request Cream of Mushroom Soup

½ Cup of Fat Free Chicken Broth

3 Cups of Cooked Wild Rice

3 Cups of Cooked Cubed or Shredded Chicken Breast

Salt/Pepper to Taste

Juice of ½ a Lemon

Instructions: 

In a large saucepan or stockpot, add the chicken broth, celery, carrots, onion, chicken bouillion granules, parsley, garlic powder and thyme. Bring to a boil, reduce heat, cover and simmer for 30 minutes.

In a separate saucepan, melt butter. Stir in flour and whisk until smooth. Gradually whisk this into the broth/vegetable mixture. Bring to a boil and cook and stir for 2 minutes or until mixture thickens. Whisk in ½ cup of fat free chicken broth and cream of mushroom soup. Add in cooked rice and chicken. Heat through for about 10 minutes. Add salt and pepper to taste. Just before serving, squeeze in the juice of a ½ lemon and stir.

This makes about 12 cups of soup. Per 1 cup serving, it is: 3 SmartPoints on the Blue Plan, 4 SmartPoints on the Green Plan and 2 SmartPoints on the Purple Plan. Enjoy!