Skinny Chicken and Wild Rice Soup

This is a favorite mid-week recipe for us when the weather is cool. Then, just like my Turkey Chili recipe, we have a week worth of lunches or quick dinners for busy days and we go for less fast food. This very easy recipe is even easier for me when I have a big week, as I will be lazy and use canned white meat chicken, usually from Trader Joe's, as I believe this canned chicken has less additives than some others. The other thing I love to do, that is not on the original ingredient list is add frozen peas just when I warm a bowl of soup up, then they stay sparkly green, don't turn gray and mushy and keep their sweet crispness. Petite frozen peas are what I look for, yum yum yum!

Ingredients

1 cup celery, chopped
1 cup onion, chopped
1 cup carrots, chopped
12 oz. fresh mushrooms, sauteed
2 boxes chicken broth
1 cup cooked chicken
1 1/2 cups wild rice/brown rice medley
2 cups water
1 tsp. salt
Pepper to taste

Directions

Add chopped vegetables to Dutch oven with two boxes of chicken broth, water and wild rice medley. Simmer 30 to 40 minutes, until rice is tender. While rice mixture cooks, saute fresh mushrooms. When rice is tender, add mushrooms and cooked chicken. Add salt and pepper to taste and heat through.

1 cup serving: 150 calories.

This soup has great flavor, fills me up and has very low calories, I hope you try it!

Have a warm day!