Ingredients

• 3/4 cup long grain and wild rice blend
• 2 cups asparagus
• 1 cup carrots
• 1/2 cup onion
• 3 garlic cloves
• 1/4 cup unsalted butter
• 1/2 teaspoon salt
• 1/2 teaspoon thyme
• 1/2 teaspoon fresh ground pepper
• 1/4 teaspoon nutmeg
• 1 bay leaf
• 1/2 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1/2 cup extra dry vermouth
• 2 cups cooked chicken
• 4 cups unsweetened almond milk, unenriched

Preparation

1. Prepare the long grain and wild rice blend according to package instructions, omitting salt and seasoning packet if included
2. Remove the pan from heat, allow rice to sit, covered, for additional 15 minutes. Set aside and let cool.
3. Dice the asparagus, carrots and onion. Mince the garlic.
4. In a Dutch oven, melt the butter and sauté the garlic and onion until tender. Add carrots, herbs and spices. Continue to cook over medium heat until tender.
5. Mix in the flour and cook over low heat for approximately 10 minutes, stirring frequently.
6. Pour in the 4 cups of chicken broth and vermouth. Using a wire whisk, blend until smooth.
7. Dice the cooked chicken into small pieces. Add chicken and asparagus to the soup, then slowly add the almond milk. Simmer for 20 minutes.
8. Fold in prepared rice, and serve.

Helpful hints

• Steps 1 through 3 can be done up to 24 hours ahead; refrigerate cooked rice until ready to use.
• Count as 1 cup fluid if you are on a fluid restriction.
• Omit the salt if reduced-sodium broth is used instead of low-sodium broth.
• A two-cup serving is meal size portion. For an appetizer portion decrease serving to 3/4 cup (118 cal, 8 g protein, 11 g carbohydrate, 4 g fat, 154 mg sodium, 211 mg potassium, 101 g phosphorus).