- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 298.3
- Total Fat: 5.6 g
- Cholesterol: 55.7 mg
- Sodium: 651.5 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 4.2 g
- Protein: 19.8 g
Creamy Chicken Veggie Wild Rice SoupSubmitted by: MICHELLYNNE
IntroductionThis can also be made with turkey if you prefer. This can also be made with turkey if you prefer.
7-8 cups water
4 chicken thighs
3 chicken breasts
3 large potatos
4 large carrots
4 large celery stalks
1 can Money's Mushrooms No Salt Added (10 fl oz)
Poultry seasoning, 2 tbsp
3 tsp chicken bouillon granules
1 pkg of Uncle Ben's Rice Sidedish-Long Grain & Wild Rice with Mushrooms
1 can of Carnation Evaporated Milk (370 mls)
Cut veggies into small chunks and add to water. Add poultry seasoning, chicken bouillon, mushrooms, canned milk and rice to water. Let simmer until veggies are ready to eat.
Number of Servings: 10
Recipe submitted by SparkPeople user MGOETZINGER.
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Member Ratings For This Recipe
Use canned skim milk, add celery, garlic, & onion cooked in vegetable broth until tender, add fresh ground pepper, use fresh thyme & basil @ end of 10 minutes of cooking, use only white chicken meat, use fresh mushrooms, use only wild rice. Use chicken stock instead of water & bullion (less salt) - 11/10/10
I used a can of low-sodium chicken broth instead of the granules. I only used half the amount of chicken which we all agree was more than enough. I didn't use the potatoes and used fresh mushrooms. Also added back water that evaporated while boiling chicken. Really tasty! Thank you for posting. - 1/27/12
Sounds great but will leave out the mushrooms..
thanks - 11/19/08
Reply from MICHELLYNNE (11/19/08)
I hope you like it. It is my new favorite