Creamy Chicken and Wild Rice Soup

Gather the family around - it's soup night! Down with small portions of flavorless, diet broth. Let's eat hearty, delicious, comfort food and get our bellies filled! Here’s a wonderful recipe from Rohnda Monroy, our very clever and creative friend who has taken all the wonderful pictures in the Trim Healthy Mama Cookbook. She’s a flat-out Trim Healthy wizard in the kitchen. You can find this soup on page 100 of the Trim Healthy Mama Cookbook.

Cooking Method: Stove Top

Courses: Dinner, Lunch, Soups

Servings: 6

Description

Gather the family around - it's soup night! Down with small portions of flavorless, diet broth. Let's eat hearty, delicious, comfort food and get our bellies filled! Here’s a wonderful recipe from Rohnda Monroy, our very clever and creative friend who has taken all the wonderful pictures in the Trim Healthy Mama Cookbook. She’s a flat out Trim Healthy wizard in the kitchen. You can find this soup on page 100 of the Trim Healthy Mama Cookbook.

Ingredients

32 oz frozen cauliflower (2-16oz bags frozen or 1 large fresh head, cut into florets)
2 1/2 quarts chicken broth
3 cups carrots (3-4 cups, chopped)
3 cups celery (3-4 cups, chopped)
1 large onion (diced or sliced) or (1 1/2 cups Seasoning Blend: onions, celery, peppers, frozen, diced)
3/4 cup wild rice
3 tsp TH Mineral Salt
1 tsp black pepper
1 1/2 tsp thyme (dried)
3 oz cream cheese (1/3 less fat cream cheese)
4 cups chicken (4-5 cups diced, cooked chicken)

Instructions

1
Put the cauliflower and broth in a soup pot over high heat and bring to a quick boil. Turn the heat down a little and simmer until the cauliflower is tender (takes just a few minutes). Scoop out the cauliflower with a slotted spoon or strainer. Put the cauliflower into a blender with 2 cups of the broth and set aside.
2
Add the carrots, celery, onion, and wild rice to the soup pot along with the salt, pepper, and thyme and simmer for 45 minutes to 1 hour. You want the veggies to be tender and the wild rice to begin breaking open.
3
Add the cream cheese to the blender and puree for 1 minute or until smooth. Transfer to the soup pot, stirring well.
4
Add the chicken and simmer the soup for another 15 to 20 minutes. The rice will break apart and soak up all the flavor and more of the liquid. Combine all ingredients well and heat through. (You can simmer for a few minutes but you don’t have to. As soon as soup is hot, it is done.) Check the seasonings and serve.

Note

Recipe Notes

Recipe Author: Rohnda Monroy

Read it online: https://trimhealthymama.com/recipe/creamy-chicken-and-wild-rice-soup-2/