Chicken Wild Rice Soup

This soup is low in fat, high in protein and high in fiber! This recipe also freezes really well for later enjoyment!

About 18 servings
Serving Size: 92 g
Calories per Serving: 96
Total Fat: .9 g
Total Carbohydrates: 13.5 g
Fiber: 1.3 g
Sugar: 1.4 g
Protein: 8.4 g

Ingredients:
1 cups uncooked wild rice
1/2 cup white rice
3 cups chicken broth
1/2 cup chopped green pepper
1/2 cup seeded chopped tomato
1/2 cup chopped red onion
2 clove garlic, minced
1 tablespoon thyme
1 tablespoon sage
1 tablespoon pepper
1/2 tablespoon oregano
1 teaspoon salt
2 chicken breast
1/2 cup tomato paste



Directions:

1.  In a medium pot, bring add 5 cups of water to a boil, turn down to low heat. Then add raw chicken breast. (Frozen chicken will take longer to cook-about 50 to 55 minutes. Thawed chicken should take about 40 to 45 minutes)
2.  In a separate medium pot, bring 2 cups water to a boil, then add wild rice. Cook for 20 minutes.
3. Turn heat down to low, add 1/2 cup white rice and cover. Cook for 10 minutes.
4. After rice is done, rinse rice off in a strainer. Return back to pot.
5. Add 3 cups low sodium chicken broth to rice, 1 clove garlic, minced- Over medium heat.
6. In a greased sauce pan (with nonstick zero calorie spray), saute onions until almost translucent. Add in green pepper, tomato, 1 clove garlic, thyme, sage, oregano, pepper, and salt. Cook until peppers are tender.
7. By now, your rice should be at a boil. Turn down to low and add saute veggie mixture and tomato paste. Stir and cover.
8. Take out chicken breast, check temperature (165 degrees F is desired). Shred chicken and chop roughly. Add shredded chicken rice. Stir and cook for 10 minutes on simmer. 
9. Dish and serve!!!!! ENJOY!