Wild Rice And Chicken Soup

70 Reviews

“A most delicious soup, and if you add extra chicken, a very filling and satisfying meal. I can't help but add more rice, onions, etc., so I end up with a BIG pot of soup. I have never had anything but raves about this soup!” - by Glenda Baldwin

Directions

Combine the broth, water, and rice in a large soup pot, and bring to a boil. Reduce heat, and cover. Simmer for 35 to 40 minutes, until rice is tender.
Saute onions in butter or margarine in a medium saucepan, over low heat. Stir in flour, salt, poultry seasoning, and pepper. Cook, stirring constantly, until mixture is bubbly and thick. Stir in cream. Cook for 6 minutes, or until mixture thickens slightly, stirring constantly. Stir into broth.
Add cubed chicken and pimientos. Heat through.

Nutrition

Amount Per Serving (6 total)

Calories
639 cal
32%

Fat
48.5 g
75%

Carbs
26.9 g
9%

Based on a 2,000 calorie diet

Reviews (70)

Rate This Recipe

MSTAY

Feb. 6, 2004

"Very good. To reduce the saturated fat in the recipe we used skim milk in place of the heavy cream and extra light olive oil instead of butter. And it was still excellent...." See more"

DREGINEK

Jan. 25, 2004

"I took some of the submitter's advice - used a little more wild rice, sauted reg. onions instead of green onions AND some minced celery, fresh sliced mushrooms, & shredded carrots. Finally, at the en..." See mored, I added a jar of diced pimentos. Ended up w/ a nice big pot of great tasting soup! I had a craving for this sort of thing and this recipe really hit the spot! Thanks Glenda for the recipe and your helpful hints!!"

emilytaterbug

Oct. 9, 2005

"This recipe is absolutely delicious and surprisingly easy to make. It is very rich, which my husband really likes. I make this all the time and it's gobbled up in a few days! Awesome recipe!! If yo..." See moreu're looking for a way to scale back, use regular milk instead of cream...it still tastes great."

More Reviews