Cream of Wild Rice & Chicken Soup


4.3 of 5 (10)
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 186.9
  • Total Fat: 7.6 g
  • Cholesterol: 33.1 mg
  • Sodium: 1,845.5 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 1.4 g
  • Protein: 9.5 g

View full nutritional breakdown of Cream of Wild Rice & Chicken Soup calories by ingredient


Introduction

This soup is sure to cure any craving for comfort food. It's rich and creamy yet chocked full of veggies and herbs for flavor. Feel free to add any vegetable that suits you. This soup is sure to cure any craving for comfort food. It's rich and creamy yet chocked full of veggies and herbs for flavor. Feel free to add any vegetable that suits you.
Number of Servings: 10

Ingredients

    3 Boneless, Skinless Chicken Thighs Cooked
    2 cups Uncle Ben's Long Grain & Wild Rice
    1 cup chopped carrot
    2 large celery stalks chopped
    8 cups Chicken broth
    1 medium onion chopped
    1/4 cup unsalted butter
    1/2 cup flour
    1 cup fat free evaporated milk
    Parsley, 2 tbsp
    Garlic, 2 cloves (optional)
    Basil, 2 tbsp
    Celery seed, 1 tsp
    Thyme, ground, 2 tsp
    Pepper, black, 1/2 tbsp
    Salt, 2 tsp

Directions

Cook wild rice according to directions and cook chicken according to your preference. Meanwhile, saute Onion, Garlic, Celery & Carrot in 1/4 cup butter until soft. Add 1/2 cup flour and mix well. Slowly add chicken stock. Add cooked wild rice and cooked chicken. Stir and boil for approximately 2 minutes. Add all seasonings* and milk. Boil additional 5 minutes** on LOW HEAT stirring occasionally until thickened.

Serves 10. (1 cup per person serving size)

*Feel free to adjust herbs and seasonings to your liking. The original recipe didn't call for any of those herbs, I just added them and made adjustments to my own preference.

** You don't have to cook this soup for a long time as the ingredients are pre-cooked but I like to slowly simmer my soups to ensure proper flavor infusion.

Number of Servings: 10

Recipe submitted by SparkPeople user JACKIE-78.

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    Holy smokes, this is yummy. I swapped leftover chicken breast for the thighs, and used a little less salt, but it was delicious, easy and came together in no time. Great for a cold winter day! Thanks for sharing. - 11/14/13


  • no profile photo

    Very Good
    Top notch! Great recipe, my family loves it! - 3/7/12


  • no profile photo

    Incredible!
    Sounds yummy especially with the additional spices. Think I will make this for dinner tonight as I have lots of wild rice already made and ready to be eaten! - 2/27/12


  • no profile photo

    Incredible!
    I cooked the chicken separate, sauteed the chopped onion, but cooked the carrots, chopped chicken, celery, rice, and seasonings in the broth until rice was cooked and carrots were tender. I also used homemade broth to reduce the sodium. I added the dairy and peas in the end. YUMMO! - 12/5/11


  • no profile photo


    Way too much sodium, this is a heart attack in a bowl no matter how good it tastes. - 5/13/11