Wild Rice Chicken Soup
Time needed
25 min
preparation
Serving Size / Yield
8 servings
Ingredients
- 1 6.2-oz. pkg, quick-cooking long-grain and wild rice mix
- 2 14-oz. cans reduced-sodium chicken broth
- 4 cloves garlic, minced
- 1 Tbs. fresh thyme or 1 tsp. dried thyme, crushed
- 4 C. chopped tomatoes
- 2 C. chopped cooked chicken
- 1 C. finely chopped zucchini
- 1/4 tsp. freshly ground pepper
- 1 Tbs. Madeira or dry sherry, optional
Directions
Prepare rice mix according to package directions, except omit the seasoning packet and margarine.Meanwhile, in a Dutch oven combine chicken broth, garlic and dried thyme (if using); bring to boiling. Stir in tomatoes, chicken, zucchini, fresh thyme (if using) and pepper. Return to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in cooked rice and Madeira or dry sherry. Heat through.
