Farfalle with Peas, Ham and Cream
The recipe Farfalle with Peas, Ham and Cream can be made in about 30 minutes. This recipe serves
Creamy Chicken and Wild Rice Soup
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds skinless, boneless chicken thighs
- 2 (8 ounce) packages sliced fresh button mushrooms
- 1 (32 ounce) carton reduced-sodium chicken broth
- 2 cups water
- 1 ½ cups thinly sliced leeks
- 1 ½ cups 1/2-inch slices celery
- ¾ cup uncooked wild rice, rinsed and drained
- ¾ teaspoon salt
- 1 (12 ounce) package soft, silken-style tofu
- 1 cup low-fat milk (1%)
- ¼ cup all-purpose flour
- 1 tablespoon fresh thyme leaves
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