Chicken Wild Rice Soup

I made two meals on Meatless Monday: Chicken Wild Rice Soup for husband and mac’ and cheese for me. I’ve used the mac’ and cheese recipe before but for some reason it just didn’t do it for me. I have several mac’ and cheese recipes so I will retire this one and post a better one in the future.

Husband is a huge fan of Chicken Wild Rice Soup. I’m not sure when the fanfare began, but if Chicken Wild Rice Soup is on a menu he’s more than likely going to order it. I found a low cal recipe years ago (I can no longer remember where I found it) that husband enjoys. Husband wasn’t feeling great on Monday so instead of making him eat vegetarian fare I decided he should have some hearty soup. He was so thrilled that he helped me out in the kitchen. He doesn’t normally help out with the cooking process since he’s upstairs working until dinner time most nights, so it was really fun to have his assistance. He’s a pretty good carrot chopper and a wonderful stir-er.

 

Husband chopping carrots

 

The mess of cooking two dinners at once



Chicken Wild Rice Soup

1 lb roasted chicken, shredded

1 onion, diced

1 cup carrots, chopped

5 cups chicken broth

¼ tsp black pepper

1 tsp salt

¼ tsp ground thyme

1 cup wild rice

1 egg

¼ cup flour

12 oz nonfat evaporated milk

Put the first 8 ingredients into a large pot and cook until vegetables and rice are tender. Take out a small portion of the broth and add to the egg to temper, whisk together with flour. Mix into the soup. Add evaporated milk. Let simmer for 20 minutes and serve.

*If the soup seems a little too thick, I add extra milk.