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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Soak rice in 1 cup water for 6 to 8 hours. Drain.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

326 calories; 19.3 g total fat; 60 mg cholesterol; 803 mg sodium. 24.8 g carbohydrates; 14.7 g protein; Full Nutrition


Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/30/2006
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! Read More
(37)

Most helpful critical review

Rating: 4 stars
04/24/2008
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. Read More
(64)
48 Ratings
  • 5 star values: 33
  • 4 star values: 14
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/24/2008
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. Read More
(64)
Rating: 5 stars
01/30/2006
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! Read More
(37)
Rating: 5 stars
03/01/2006
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. Read More
(29)
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Rating: 5 stars
10/18/2006
YUM! Very good flavor. I made this in a crockpot. Julianned the carrots and used sour cream instead of the milk. Added thyme and a bay leaf for added flavor. Everyone loved it!!!! Thanks for sharing! Read More
(18)
Rating: 5 stars
02/16/2008
LOVED IT! I mircro waved my rice before I put it in the crockpot. I had equal amounts of rice and water cooked for 20 minutes and it came out perfect- hardly iany water left- I just dumped it all in the crockpot. Because I did that it cut cooking time way down. It was ready in 3 hours. Hit the spot on a winter evening! Read More
(12)
Rating: 5 stars
11/14/2004
This soup is absolutely delicious. It's thick creamy and is great for chilly nights.:) Read More
(10)
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Rating: 5 stars
02/27/2008
This recipe is so wonderful! My mother-in-law asks me to fix it every time she comes to visit. The soup is great comfort food. I slice my own fresh baby carrots. Also I do not soak the rice instead I cook the rice before I start the soup. I put my sliced carrots in the same pot as the rice so they cook up together. Read More
(9)
Rating: 5 stars
02/09/2008
I took advice from another review and cooked the rice completely ahead of time and added it to the soup toward the end. I used fresh carrots instead of canned so I cooked them with the onion and celery. Needed a little more salt than the recipe called for I thought but otherwise delicious!! Read More
(7)
Rating: 4 stars
05/02/2008
very good. i used pine nuts instead of almonds more water and less milk because i don't like things too milky more salt some pepper. and some chili peppers cause i like it spicy. this is a hit. Read More
(5)