Chicken Wild Rice Soup
Portions: 6 Serving size: 1 cup
2 tablespoons butter
1 tablespoon onion, minced
1/4 cup all-purpose white flour
4 cups low-sodium chicken broth
1 cup wild rice, cooked
1 cup white rice, cooked
8 ounces chicken breast, cooked, chopped
1 cup carrots, grated
1 cup Coffee Rich® nondairy creamer
1 tablespoon almonds, slivered
parsley or chives, minced
Melt butter in a saucepan; add onion and sauté until tender.
Blend in flour; gradually add chicken broth.
Cook over medium heat, stirring constantly, until mixture thickens slightly.
Stir in both wild and white rice, chicken, and carrots. Simmer 5 minutes.
Blend in nondairy creamer. Heat to serving temperature.
Add almonds; garnish with minced parsley or chives before serving.