Chicken Wild Rice Soup II

Chicken Wild Rice Soup II

36

"A thick chicken soup that draws raves every time I serve it. Because of the thickness, it goes great in bread bowls."

Ingredients

8 h {{adjustedServings}} servings 326 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 803 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  1. Soak rice in 1 cup water for 6 to 8 hours. Drain.
  2. Bring 1 cup water to a boil in a small saucepan. Stir in drained rice. Boil until water level dips below rice, 10 minutes. Set aside.
  3. In a medium saucepan, melt 3 tablespoons butter over medium-high heat. Cook chicken, onion and celery in butter until browned and slightly crispy, 10 to 15 minutes. Set aside.
  4. In a large pot, combine cream of chicken soup, milk, chicken mixture, carrots, almonds, 5 tablespoons butter and parsley. Bring to a boil, stirring, then reduce heat to low and stir in rice. Simmer, uncovered, 15 minutes, stirring occasionally and adding more water or milk to thin if needed. Serve at once.
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Reviews

36
  1. 45 Ratings

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I'm giving this four stars, only because I made enough changes to make it so. This would be mediocre, at best, without the changes. After all, it's still just doctored up canned soup. I used fre...

I love this recipe! The first time I cooked it, the wild rice was still a little bit stiff, even after soaking for nearly 7 hours, so the second time I cooked it, I put the whole works in the cr...

This soup is awesome. Instead of soaking the wild rice over night I just precooked it then added it to the soup mixture. Besides being a hardy meal, it is super easy. It goes great with homemade...