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Chicken Wild Rice Soup
March 29, 2011

I made a couple changes with this soup, regarding both cooking AND to make it a little healthier. I took my chicken breasts and cooked them in the crockpot with the (organic) chicken broth, chopped onion/garlic and salt/pepper until the meat was falling apart. When the meat was ready, I sauteed the mushrooms (I doubled the mushrooms), celery, carrots onion and fresh minced garlic in a mix of EVOO and butter before stirring it into the broth and chicken in the crockpot. I took the double concentrated chicken broth and then cooked my rice in the broth before adding it to the crockpot. I didn't need the flour or the bouillion. For the cream of mushroom soup, I used a cup of Imagine's Organic Creamy Mushroom soup. A quarter cup of white wine was just enough for me. After tasting it, I added more spices (garlic powder/onion power/thyme/parsley/turmeric). This soup sat overnight as I made this right before bed so it had a chance to sit overnight and have the flavors meld together. I ate a bowl of this today and right after I warmed it, I sprinkled the bowl of soup with fresh grated parmesan cheese. This was cheap, as it used all ingredients I had on hand, and quite filling. I love recipes like this that are easily bendable to my needs.

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