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Cook It Light: Creamy chicken, mushroom and wild rice soup

By Jeanne Jones
King Features

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Dear Jeanne,

This soup is delicious, and I make it when I have some leftover chicken or turkey. However, I would like to cut down on the fat a bit this year. Can you help?

— Angela, Lansing, Mich.

CREAMY CHICKEN,

MUSHROOM AND

WILD RICE SOUP

1 package (6 oz.) Uncle Ben’s Long Grain and Wild Rice; 6 tbsp. butter, divided use; 1 onion, chopped; ½ lb. mushrooms, sliced; 4 tbsp. flour; 5 cups chicken broth; 2 cups cooked chicken, cut into bite-size pieces; 1 cup cream; ¼ cup sherry.

Cook the rice according to package directions, then melt 4 tablespoons of the butter in a large pot, and saute the onion until soft. Add the mushrooms and saute about 2 minutes, then add the flour and remaining 2 tablespoons of butter. Slowly stir in the chicken broth and bring to a boil. Add the chicken and rice, then add the cream and sherry.

Makes 6 servings.

Dear Angela,

This is a really good use for leftover poultry! Everyone loved it at my house. I didn’t bother to cook the rice first — I just added it to the soup, and it helped to thicken it. I also found a private-label rice mix that had a much lower sodium content.

LIGHT CREAMY CHICKEN,

MUSHROOM AND

WILD RICE SOUP

1 onion, chopped

1 tbsp. olive oil

8 oz. mushrooms, sliced

2 cloves garlic, pressed or minced

2 tbsp. flour

5 cups fat-free chicken broth

1 cup basmati-and-wild-rice medley (reduced-sodium)

2 cups cooked chicken or turkey breast, chopped

¼ cup sherry

1 cup fat-free half-and-half

In a large pot, saute the onion in the olive oil until softened. Add the mushrooms and garlic, and saute for 2 minutes. Add the flour, and cook for another 2 minutes.

Slowly stir in the chicken broth. Add the rice medley, cover and cook for 20 minutes.

Add the cooked chicken or turkey, the sherry and the half-and-half, and bring it to serving temperature.

Makes 6 servings.

Each serving contains about:

Original recipe: 502 calories; 32 grams fat; 118 milligrams cholesterol; 1,135 milligrams sodium; 31 grams carbohydrates; 20 grams protein; 1 gram fiber.

Revised recipe: 283 calories; 4 grams fat; 46 milligrams cholesterol; 520 milligrams sodium; 32 grams carbohydrates; 30 grams protein; 2 grams fiber.

Jeanne Jones’ column is distributed by King Features Syndicate. Send your recipe for revision to Cook It Light, Akron Beacon Journal, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (61 cents), self-addressed envelope. You also can submit requests at www.jeannejones.com.


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