-
-
My review
Creamy Chicken and Wild Rice Soup
Stephanie G
"A supremely filling, hearty soup. I serve this on cold rainy days with a loaf of homemade bread. Hint: this is perfect for leftover rotisserie chicken or chicken you've pulled from the bone after making homemade chicken stock! This soup makes great leftovers, but you might want to thin it slightly with skim milk or water when reheating."
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 462 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
- In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
- Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 462 calories; 36.5 g fat; 22.6 g carbohydrates; 12 g protein; 135 mg cholesterol; 997 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 19192659 Ratings
-
-
-
-
-
Most helpful positive review
9/25/2007
I've made this for years, and it's always excellent. I do now make some modifications to make it more healthy. First, I sautee about 1/2 c. onion with a couple of garlic cloves in a bit of olive...
Most helpful critical review
3/30/2011
This recipe was a great base to add nearly any vegetable to it for more depth. I cut back on the amount of flour used in the recipe for the fear of the soup having a pasty taste to it. I used 1/...
Most helpful
Most positive
Least positive
Newest
9/25/2007
I've made this for years, and it's always excellent. I do now make some modifications to make it more healthy. First, I sautee about 1/2 c. onion with a couple of garlic cloves in a bit of olive...
1/27/2008
To be honest, I did a number of things differently with this, so I guess this is a review of a VARIATION of this recipe. After reading through it I knew I wanted a heartier soup with more depth...
3/16/2006
This is an oustanding, restaurant quality soup with great flavor. You do not need to use heavy cream. I have made this with 1% milk several times with fantastic results and it is still plenty ri...
11/8/2007
I’d describe this soup as “comforting”. The flavors and thickness turn a gray day into a great day. I read others’ advice and recommend these changes: start by sautéing ½ cup each of diced oni...
11/7/2006
Spectacular! Will be making this often during the winter. I hunted high and low for a 4.5 oz package of the quick cooking rice with seasoning. Couldn't find it - had to use a 6.5 oz box with ...
2/20/2007
Great recipe! My whole family could not get enough. I did have a few minor changes. I added 1/2 cup carrots, 1/2 cup celery and 1/2 onion. I sauteed the vegetables in a little bit of olive oil...
1/29/2008
WOW!!!! This is my new favorite allrecipes recipe and my new favorite soup. I ate the entire pot (save the one bowl my bf got) over the weekend. So, I made another pot today. I think it woul...
11/4/2005
Wonderful soup! This one really sticks to your ribs and it's so flavorful. Talk about comfort food at it's finest, this will cure what ails you on a cold, snowy night. I use Uncle Ben's quick co...