Creamy Chicken Mushroom Soup

Creamy Chicken Mushroom Soup

  • 1/4 cup long grain brown rice or wild rice*
  • 1 chicken breast half
  • 2 tablespoons butter
  • 2 cups mushrooms, sliced
  • 1 cup celery, chopped
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1 cup chicken broth
  • 2 cups skim milk
  • 1. Cook rice in 1 cup water about 50 minutes or until liquid is absorbed. (Rice can be prepared the day before and refrigerated in a covered container.)
  • 2. Cut chicken into bite-size pieces. Spray large saucepan with oil and stir-fry chicken. Remove from pan and set aside. Clean out pan.
  • 3. Melt butter in same saucepan. Sauté mushrooms and celery.
  • 4. Mix in flour and salt. Slowly add broth. Stir in milk with whisk and cook until soup is thickened.
  • 5. Add cooked chicken and cooked rice. Heat through and serve.
  • Serves 4

*Pre-cooked wild rice in packets can be purchased in grocery stores.