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Chicken Wild Rice Soup II

Chicken Wild Rice Soup II

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    8 h
Larry Pedersen

Larry Pedersen

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

naples34102
61

naples34102

4/24/2008

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 fresh carrots rather than canned, added mushrooms, cooked crumbled bacon,fresh minced garlic and a glug of white wine. This was way too thick for my liking, but was easily remedied by throwing in some chicken stock. The soaking step for the rice simply isn't necessary---just cook it beforehand as the package directs and add it at the end. The final result was very good, but it was a lot of tinkering around for what was still canned soup. I would have been better off, and with the same amount of work, just making the darned soup from scratch.

Kelrobinson
34

Kelrobinson

1/30/2006

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 crockpot for a few hours after it was all mixed together, and it was DELICIOUS! My husband even liked it, and he is not a big fan of wild rice/chicken dishes. My Dad and his girlfriend loved it too, as did my Mom. I will definitely make this again and again. It freezed beautifully, so I pull out one serving at a time for my lunch and microwave and stir until it's warm enough to eat. Yum!

Cathryn
28

Cathryn

3/1/2006

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 wheat bread.

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