Broccoli & Wild Rice Soup

RANDOM UNITS WITH NO MEANING: 2
MAKES: 10 servings
CRISPY RATING: A bit salty, but thick and flavorful

Ingredients

  • 5 Cups Water
  • 6 Ounces Uncle Ben's Fast-cooking Long Grain & Wild Rice
  • 11 1/2 Ounces FF Cream of Chix Soup - Campbell's
  • 1 1/2 Cups Skim Milk
  • 4 Ounces Fat-free Cream Cheese, cubed
  • 1/4 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 20 Ounces Broccoli, frozen -- thawed and chopped
  • 1 Cup Sliced Carrots

1. In a large saucepan, combine the water, rice mix, the seasoning packet, and carrots; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

2. Add the soup, milk, cream cheese, salt and pepper; stir until cheese is melted.

3. Add Broccoli and cook over medium-low heat for 5-6 minutes or until broccoli and rice are tender.

MY NOTES AND THOUGHTS:

Very easy soup to make, and it's nice and thick. The original called for 1 box of frozen broccoli, but I like to use two.

This recipe is from WW Recipe Review board, where it has been posted many time, but I saw it from Zephyr1.

From MC - Per Serving: 115 Calories; 1g Fat (8.0% calories from fat); 7g Protein; 21g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 577mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

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