Monday, April 15, 2013
Cream of Chicken & Wild Rice Soup
Original website recipe: www.eatingwell.com/recip
Per serving: 354 calories; 9 g fat ( 3 g sat , 4 g mono ); 87 mg cholesterol; 27 g carbohydrates; 36 g protein; 3 g fiber; 378 mg sodium; 577 mg potassium.
Review: 5 out of 5. Delicious!!! This is a very hearty soup full of flavorful vegetables and rice. Now, the first difference I made was that I used chicken. The original recipe called for turkey, but I decided to go with chicken. I cooked a couple chicken breasts and seasoned them with some salt/herbs. That helps give it a little flavor before you actually add it to the soup. I didn't cut up any celery for it, because I don't like celery, but I imagine you could add more vegetables if you want. My main mistake is that I didn't check on the servings of rice in the box I bought (I knew I would screw up at some point). I bought Long Grain & Wild Rice quick mix with 23 herbs and spices. I just didn't realize the box had 3 cups of rice. The recipe only calls for 1 cup. So....in short, I had to add more broth and light sour cream. I'm going to freeze the giant amount of soup that I cooked (I've read several places it is okay to freeze soups with cream). That being said, the calorie and fat count might be slightly skewed. Anyway, this was a pretty easy dish to cook, and it came out really tasty. People on the site complained that it didn't have much flavor because they used reduced fat chicken broth and didn't add much salt. On my end, I used fat free and 33% less sodium broth. The herb and spice packet may have made up for the lack of salt. So, if you make it with normal wild rice, it might not be as flavorful. Take note that you want to get the quick cook rice instead of the normal wild rice which may take 40 minutes to cook. I basically followed the rest of the recipe, though. I failed mixing the flour with the vegetables correctly, but besides that and the extra rice, I didn't have too many issues.