High Fiber Chicken Soup

I put together this chunky soup while on vacation at Mammoth Lake.  Using whatever limited food and packages in the pantry to come up with this soup.  It turned out amazingly delicious.  Everyone loved it!!!

A Ingredients

Chicken breast                        2 pieces

Salt and black pepper                to taste

B Ingredients

Butter                                    1 tablespoon

Flour                                      1 tablespoon

Water                                     3 cups

Tomato paste                          1 can

Rotel tomato chilies                1 can

Wild rice mix                          1 cup

Broccoli florets, frozen            2 cups

Sweet peas, frozen                   1 cup

Salt and pepper                            to taste          

Directions:

1. Preheat the oven to 375°F. Sprinkle the salt and pepper onto the chicken breasts, place onto a baking sheet lined with foil, bake for 35 minutes.  After removing from oven, let sit 10 minutes before cutting into chunks, reserve with pan juice in a mixing bowl. 

2. Heat the butter in a big soup pot, add the flour to the melted butter, stir until fragrant, then beat in the water in a stream to make a roux. 

3. After all the water is incorporated into the flour and butter to make a roux, add the tomato paste and the can of Rotel tomato and chilies, stir everything together, then add the wild rice medley, place the lid on and cook around 10-15 minutes, stir constantly, watch the level of liquid, add more water if needed. 

4. When the wild rice is cooked through, add the reserved chicken chunks and soup to pot, bring to a boil, then add the broccoli florets, again bring to a boil, add the sweet peas, salt and pepper to taste, then cook an additional  2-3 minutes, remove from heat. 

Servings: 4