Soup is one of the foods that can comfort us humans like nothing else can. Many times we think of soup as a cold weather food but it is actually good anytime. From chicken soup for a cold to just needing a good comfort food, soup is often what is called for.
CHICKEN SOUP WITH WILD RICE AND SPINACH
1 can (14-oz) reduced sodium chicken broth
1 3/4 cups carrots, diced
2 cups cooked wild rice
2 cans (10 3/4-oz each) condensed cream of chicken soup
1 tsp dried thyme
1/4 tsp dried sage
fresh ground black pepper to suit taste
1 1/2 cups cooked chicken, diced or shredded
2 cups baby spinach, coarsely chopped
1/2 cup milk.
In a medium saucepan, bring chicken broth to a boil and add carrots; cook about 10-12 minutes. Add the cooked rice to the carrots. Stir in the soup, thyme, sage, and pepper; return to a boil. Stir in the chicken, spinach and milk. Cook soup, stirring occasionally, about 2 to 3 minutes or until thoroughly heated.
Serves 4 to 6. Per one cup: 256 calories, 22 g protein, 28 g carbs.
Cook pasta according to package directions. Meanwhile, combine the remaining ingredients in a soup pot or Dutch oven. Bring to a boil; cover and simmer for 5 minutes. Drain pasta and add to the soup; heat through. Approximately 10 servings.
In a large Dutch oven, over medium-low heat, melt the butter. Cook leeks and onions in the butter until tender. Add rice, 1 1/2 teaspoons salt, and 8 cups water.
Cover and heat to boiling. Reduce heat to low and simmer 5 minutes. Add potatoes, carrot and asparagus; cover and simmer 10 minutes. Add the spinach, 2 teaspoons salt, black pepper, and cream, stir and allow to set 5 to 8 minutes.
Resource Author Francisco Rodriguez Higueras
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