Wild Rice and Mushroom Soup with Chicken

This recipe is a great way to eat lots of veggies without much fat!
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Yield: 4 servings (serving size: 1 1/2 cups)
Ingredients
* 4 cups fat-free, less-sodium chicken broth, divided
* 1 (2.75-ounce) package wild rice
* 1 tablespoon olive oil
* 1/2 cup prechopped onion
* 1/2 cup chopped celery
* 1/3 cup matchstick-cut carrots
* 3 teaspoons bottled minced garlic
* 1 teaspoon dried thyme
* 1 teaspoon butter
* 8 oz presliced mushrooms
* 2 cups shredded cooked chicken breast
* 1/2 teaspoon salt
* 1 teaspoon black pepper
* 1 teaspoon ground red pepper
Preparation
1. Cook wild rice according to package direction, using broth in place of water and omitting salt. Do not drain any excess liquid after cooking as it is just going in the soup anyway. Set aside.
2. Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through thyme) to pan; sauté 3 minutes, stirring occasionally. Stir in butter and mushrooms; sauté 3 minutes or until lightly browned. Add remaining 2 2/3 cups broth, rice, chicken, salt, and peppers to pan; cook 3 minutes or until thoroughly heated, stirring occasionally.
Nutritional Information
Calories: 281 (24% from fat)
Fat: 7.5g (sat 1.9g,mono 3.8g,poly 1.3g)
Protein: 28.9g
Carbohydrate: 23g
Fiber: 4g
Cholesterol: 62mg
Iron: 2.8mg
Sodium: 541mg
Calcium: 42mg