Serves: 8
Total Calories: 180
In a medium soup pot, combine chicken stock and poultry seasoning. Add chicken breasts and green onions. Bring to a boil, lower heat, and simmer, covered, for 30 minutes.
Remove chicken, shred, and return to the pot. Add rice, carrots, and spinach and bring back to a boil. Lower heat and continue to simmer 20 minutes. Right before serving, add enough half-and-half until soup is creamy. Stir in pepper, and sprinkle soup with cheese.
This Creamy Chicken and Wild Rice Soup recipe is from the Fast and Fabulous Soups, Salads and Sandwiches Cookbook. Download this Cookbook today.
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