Recipe Details
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.