Roast Chicken Soup with Wild Rice and Dried Cherries
Roast Chicken Soup with Wild Rice and Dried Cherries
Shreds of chicken, onion, wild rice and savory broth with chopped dried cherries
Ingredients:
1 tablespoon olive oil
1 cup finely chopped yellow onion
1/2 cup finely chopped carrot
1/4 cup finely chopped celery
1 1/2 teasopons chopped fresh thyme or 3/4 teaspoon dried thyme
4 cups fat free chicken broth
8 ounces shredded roast chicken breast (skinless)
1 cup cooked wild rice
1/2 cup dried tart cherries, finely chopped
2 tablespoons chopped fresh parsley
Directions:
Heat olive oil in 3-quart saucepan over medium heat. Add onion, carrot and celery and saute for about 4 minutes until soft and translucent.
Add thyme and chicken broth and bring mixture to a boil. Add chicken, wild rice, and cherries; when mixture returns to a boil, reduce heat to simmer. Simmer for about 3 minutes, or just until all ingredients are heated through.
Remove from heat and stir in parsley. Serve hot.
Yield: 1 1/2 quarts
4 servings
Nutrition Info:
Calories 240, Total Fat g 6, Sat Fat g 1, Chol mg 48, Sodium mg 432, Total Carb g 25, Fiber g 2, Sugars g 12, Protein g 21
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Beth
Little Victories; Grand Rapids, MI
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