Chicken and Wild Rice Soup

3.6 of 5 (24)
editors choice
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 170.6
  • Total Fat: 3.8 g
  • Cholesterol: 48.2 mg
  • Sodium: 1,371.6 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 1.1 g
  • Protein: 17.3 g

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

Number of Servings: 8


    1 lb roasting chicken, pieces
    1 small onion, diced
    1 cup raw carrots, chopped
    5 cups chicken broth
    1/4 tsp black pepper
    1 tsp salt
    1/4 tsp ground thyme
    1 cup wild rice
    1 large egg
    1/4 cup white flour
    1 cup nonfat milk, canned, evaporated
    1/8 tsp non-dairy coffee creamer


Put first 8 ingredients into a large pot and cook until vegtables and rice are tender.
Take out small portion of broth & add to egg to temper, whisk together with 1/4 cup flour. Add into the pot and whisk with soup.
Add the evaporated milk and the coffee creamer. Let simmer for another 20 mins.

Number of Servings: 8

Recipe submitted by SparkPeople user TRISHN222.

Member Ratings For This Recipe

  • no profile photo

    3 of 3 people found this review helpful
    I did a quick import into my recipe software and here's what it said: 229 Calories; 8g Fat (32.5% calories from fat); 15g Protein; 23g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 802mg Sodium - 5/16/08

  • no profile photo

    Very Good
    3 of 3 people found this review helpful
    The egg is a thickener, like with custard sauce. I omitted the creamer and salt, skinned the chicken, made my own broth, added garlic and celery, used corn starch for gluten free version...This was good. - 5/16/08

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    2 of 2 people found this review helpful
    Awesome! - slight mods.. boneless/skinless chicken, lowfat low salt stock, egg beaters, no creamer, tripled spices (except salt). added mushrooms,
    added kale in last 20 min.
    - 5/19/08

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    1 of 1 people found this review helpful
    I think I will tweek it, gives me something to work with.
    Thanks! I agree with a few of the comments; I'm going to leave out the dairy and make it gluten free! Corn starch it is and no skin on the chicken :D
    - 5/12/11

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    1 of 1 people found this review helpful
    I think the salt issue is a type O.I don't see anything in this recipe that would have near that much sodium.The 2 changes I would make is to skin the chicken and use 2 egg whites or egg substitute in place of whole egg's.Hope this thought helps......Chef Jim - 5/16/08