Creamy Rosemary Wild Rice Soup

Isy made this Monday for dinner and I liked it so much I had the leftovers tonight for dinner. Extremely healthy soup. Creamy in texture without being cream-based, this soup satisfies with veggies, wild rice and rosemary.

Start to finish: 1 hour and 15 minutes

Servings: 6

1 tablespoon olive oil
8 ounces boneless, skinless chicken breast, cubed (you can sub shrimp if you prefer)
1 medium yellow onion, diced
2 cloves garlic, minced
2 stalks celery, diced
1 large carrot, peeled and diced
1 large parsnip, peeled and diced
3 tablespoons minced fresh rosemary
1 quart (4 cups) low-sodium chicken broth
1/2 cup wild rice
2 tablespoons instant flour
2 cups fat-free half-and-half
salt and ground pepper, to taste

In a large saucepan over medium-high, heat the olive oil. Add the cubed chicken breast and sear until browned, 4 to 5 minutes. The meat does not need to be cooked through. Add the onion, garlic, celery, carrot and parsnip, then cook until browned, about another 4 to 5 minutes. Add the rosemary, chicken broth and wild rice. Bring to a simmer and cover. Cook for 45 minutes, or until the rice is tender. Add the instant flour and cook, stirring constantly, for 3 minutes, or until thickened. Add the half-and-half and heat, but do not boil (the half-and-half will seperate). Season with salt and pepper.

Nutrition information per serving:
210 calories
40 calories from fat
4 g fat
25 mg cholestorol
27 g carbohydrates
15 g protein
3 g fiber
220 mg sodium