Classic Favorite
Creamy Chicken and Wild Rice Soup
Sliced Fennel-Orange Salad
Ingredients
- 6 bone-in chicken thighs, skinned
- 2 Tbsp olive oil
- 1 red onion, chopped
- 2 carrots, sliced
- 1 stalk organic celery, sliced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 cup wild rice
- ½ tsp salt
- ½ tsp pepper
- ½ cup heavy cream
Instructions
- Cook chicken in hot oil in a Dutch oven over medium heat 3 minutes or until browned. Remove from heat; keep warm.
- Add onion, carrots, and celery; cook 4 minutes, stirring occasionally, until vegetables are tender. Add garlic, and cook 1 minute; return chicken to Dutch oven.
- Add broth, rice, salt, and pepper; bring to a boil, reduce heat, and simmer 45 minutes or until rice is tender.
- Remove chicken, and cool to touch; shred. Return to pot. Stir in cream.
- Simmer 5 minutes or until chicken is thoroughly heated and soup is thickened.
Side Dish Ingredients
- 1 large fennel bulb, halved and thinly sliced
- 1 red onion, thinly sliced
- 2 oranges, peeled and sectioned
- ½ cup crumbled feta cheese
- 3 Tbsp olive oil
- 1 Tbsp red wine vinegar
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Combine all ingredients in a bowl, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
392
|
136
|
528
|
| Fat (g) | 19 | 10 | 29 |
| Sat. Fat (g) | 7 | 3 | 10 |
| Protein (g) | 27 | 3 | 30 |
| Carb (g) | 29 | 11 | 40 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 374 | 334 | 708 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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