Wild Rice Chicken Soup

This is a South Beach Diet Recipe


Serves 6 (1 1/3 cup servings)

INGREDIENTS
1/2 cup wild rice
2 cups water
1/2 cup long grain brown rice
2 14 ounce cans chicken broth
4 cloves garlic minced (2 tsp minced)
4 cups chopped fresh tomatoes or two 14 12 ounce cans diced tomatoes undrained.
2 cups chopped cooked chicken breast
1 cup finely chopped zucchini
1/4 tsp fresh ground black pepper
1 TBL chopped fresh thyme
1 TBL Madeira or dry sherry (optional)

PREPARATION
Rinse wild rice well; set aside.
In a large saucepan bring the water to boiling. Add uncooked wild rice and brown rice. Return to boiling; reduce heat. Cover an simmer for 40-45 minutes or until rice is tender an most of the liquid is absorbed. Remove from heat; set aside.

Meanwhile in 4 quart utch oven combine chicken broth and garlic; bring to boiling. Stir in tomatoes, chicken, zucchini and pepper. Return to boiling; reduce heat. Cover and simmer for 5 minutes. Stir in cooked rice, thyme an if desired, Madeira. Heat through

CALORIES: 218