Ingredients
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1 medium onion, diced
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1 cup diced baby carrots
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1/2 cup diced celery
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2 cups cooked wild rice
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1 cup fat-free half-and-half
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3 tablespoons flour
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1 tablespoon reduced fat margarine
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2 tablespoons dry sherry
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/2 teaspoon thyme
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1 lb boneless skinless chicken breast, diced into 1/2 to 1/4 chunks
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5 cups fat-free chicken broth (or less if you want it thicker)
Instructions
- In a large stock pot, sauté chicken until cooked through. Remove to a bowl. Add wild rice to the bowl. Mix in the half and half, sherry, and flour. Set aside.
- In the same pot, melt butter. Cook onion until soft and translucent. Add carrots and celery, salt, pepper, and thyme. Cook, stirring, for about 5 minutes.
- Add chicken broth. Bring to a boil, reduce heat, cover and simmer for about 15 minutes, or until carrots and celery are softened to your liking.
- Stir in the wild rice and chicken mixture. Cook, stirring, for about 5 minutes, until heated through.