Wild Rice And Chicken Soup

Wild Rice And Chicken Soup

87

"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!"

Ingredients

{{adjustedServings}} servings 639 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 639 kcal
  • 32%
  • Fat:
  • 48.5 g
  • 75%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 1395 mg
  • 56%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. Add cubed chicken and pimientos. Heat through.
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Reviews

87
  1. 100 Ratings

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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.

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 ...

Looking over the recipe I knew it wasn’t going to be substantive enough; that I would be adding celery and mushrooms. I sautéed those ingredients together with sweet white onion rather than t...