Creamy Chicken and Veggie Wild Rice Soup
- Number of Servings: 8
Ingredients
7-8 cups water4 chicken thighs3 chicken breasts3 large potatoes4 large carrots4 large celery stalks1 can Money's Mushrooms No Salt Added (10 fl oz)Poultry seasoning, 2 tbsp 3 tsp chicken bouillon granules1 pkg of Uncle Ben's Rice Sidedish-Long Grain & Wild Rice with Mushrooms1 can of Carnation Evaporated Milk (370 mls)
Boil chicken in water for 2 - 3 hours. Remove chicken and pull meat off and add back into water. Throw away skin and bones.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 361.8
- Total Fat: 6.9 g
- Cholesterol: 69.7 mg
- Sodium: 828.1 mg
- Total Carbs: 51.7 g
- Dietary Fiber: 5.6 g
- Protein: 24.3 g
Member Reviews
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SERENEMOM71
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
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GOLDENRODFARM
After research I figured the calories in this recipe to be way too low, of course that depends on the weight of the chicken. The amount in the recipe is 7oz of chicken breast and 6.5oz thighs, according to the amount in each of 8 servings, so no way is 4 thighs and 3 breasts Is this calorie count. - 1/31/21
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SARAH40460
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