Recipe Details

Chicken-soup-ck-689942-l
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Recipe Keywords

  • fall x
  • autumn x

Ingredients (yields 8 servings (serving size: 1 1/4 cups) servings)

  • 1 cup uncooked quick-cooking wild rice
  • Cooking spray
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 3 cups fat-free, less-sodium chicken broth
  • 1 1/2 cups cubed peeled baking potato
  • 3 cups 2% reduced-fat milk
  • 1/3 cup all-purpose flour
  • 10 ounce light processed cheese, cubed (such as Velveeta Light)
  • 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh parsley (optional)

Cooking Instructions

For cooking instructions, please visit myrecipes.com


Public Comments (1)



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Robin_Horrigan

October 1st, 2010

This is a favorite fall and winter soup at my house I stir 1/2-3/4 cup of dried cranberries in at the end - they plump up, add a little tartness and sweetness at the same time, and are just delicious.