Roast Chicken Soup with Wild Rice and Dried Cherries

Shreds of chicken, onion, wild rice and savory broth with chopped dried cherries

Ingredients:
1 tablespoon olive oil
1 cup finely chopped yellow onion
1/2 cup finely chopped carrot
1/4 cup finely chopped celery
1 1/2 teasopons chopped fresh thyme or 3/4 teaspoon dried thyme
4 cups fat free chicken broth
8 ounces shredded roast chicken breast (skinless)
1 cup cooked wild rice
1/2 cup dried tart cherries, finely chopped
2 tablespoons chopped fresh parsley

Directions:
Heat olive oil in 3-quart saucepan over medium heat. Add onion, carrot and celery and saute for about 4 minutes until soft and translucent.

Add thyme and chicken broth and bring mixture to a boil. Add chicken, wild rice, and cherries; when mixture returns to a boil, reduce heat to simmer. Simmer for about 3 minutes, or just until all ingredients are heated through.

Remove from heat and stir in parsley. Serve hot.

Yield: 1 1/2 quarts
4 servings

Nutrition Info:
Calories 240, Total Fat g 6, Sat Fat g 1, Chol mg 48, Sodium mg 432, Total Carb g 25, Fiber g 2, Sugars g 12, Protein g 21