Chicken and Wild Rice Soup

Rating: 4.25 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Using leftover chicken breasts and leftover packaged wild rice dinner, plus a few additions makes a great soup! Pretty if garnished with some finely shredded carrots sprinkled on top along with a pretty sprig of parsley.

 By Mary Cox
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Prepare rice mix according to package directions.

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  • In a large pot, combine 1 1/2 cups prepared rice mix, cooked chicken, broth, onions, mushrooms, celery, parsley, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes.

  • For a thicker soup, stir in half-and-half and cook 5 minutes more.

Nutrition Facts

Per Serving:
361 calories; 12.3 g total fat; 64 mg cholesterol; 584 mg sodium. 42.5 g carbohydrates; 21.4 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Sarah Jo
Rating: 4 stars
10/01/2011
So I adjusted this recipe just a touch just so I could cook the majority of this in my crockpot and make it a little heartier/ make it really stretch. I doubled this recipe so that we could have some now and another premade meal for next week. I cooked the chicken breasts in the organic chicken broth most of the morning then shredded it and added it back in with sauteed celery (I used half of one large bunch) fresh onion garlic carrots (about a cup that I ran through the food processor) the mushrooms and the rice mix that I cooked seperately (I did not want the rice to expand too much in my broth plus I've had really bad luck when I've tried to cook rice in soups it almost never turns out and I get raw rice--I also used Uncle Ben's rice). I took half of the soup out of the crockpot so I could freeze it as I didn't want to freeze it with the cream in it. With the half I didn't freeze I then added the milk (I used fat free evaporated milk to cut back on some of the calories) a little thyme red pepper flake and a drained/rinsed can of corn. Very simple adapted well to changes and came out very flavorful. Wonderful for a cold and rainy night. The house smelled like comfort. I'll make this again. NOTE: This soup is missing something. Cheese? Maybe a little parmesan? I think that might be a good addition to this soup. Read More
Helpful
(35)
8 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Sarah Jo
Rating: 4 stars
10/01/2011
So I adjusted this recipe just a touch just so I could cook the majority of this in my crockpot and make it a little heartier/ make it really stretch. I doubled this recipe so that we could have some now and another premade meal for next week. I cooked the chicken breasts in the organic chicken broth most of the morning then shredded it and added it back in with sauteed celery (I used half of one large bunch) fresh onion garlic carrots (about a cup that I ran through the food processor) the mushrooms and the rice mix that I cooked seperately (I did not want the rice to expand too much in my broth plus I've had really bad luck when I've tried to cook rice in soups it almost never turns out and I get raw rice--I also used Uncle Ben's rice). I took half of the soup out of the crockpot so I could freeze it as I didn't want to freeze it with the cream in it. With the half I didn't freeze I then added the milk (I used fat free evaporated milk to cut back on some of the calories) a little thyme red pepper flake and a drained/rinsed can of corn. Very simple adapted well to changes and came out very flavorful. Wonderful for a cold and rainy night. The house smelled like comfort. I'll make this again. NOTE: This soup is missing something. Cheese? Maybe a little parmesan? I think that might be a good addition to this soup. Read More
Helpful
(35)
Sarah Jo
Rating: 4 stars
10/01/2011
So I adjusted this recipe just a touch just so I could cook the majority of this in my crockpot and make it a little heartier/ make it really stretch. I doubled this recipe so that we could have some now and another premade meal for next week. I cooked the chicken breasts in the organic chicken broth most of the morning then shredded it and added it back in with sauteed celery (I used half of one large bunch) fresh onion garlic carrots (about a cup that I ran through the food processor) the mushrooms and the rice mix that I cooked seperately (I did not want the rice to expand too much in my broth plus I've had really bad luck when I've tried to cook rice in soups it almost never turns out and I get raw rice--I also used Uncle Ben's rice). I took half of the soup out of the crockpot so I could freeze it as I didn't want to freeze it with the cream in it. With the half I didn't freeze I then added the milk (I used fat free evaporated milk to cut back on some of the calories) a little thyme red pepper flake and a drained/rinsed can of corn. Very simple adapted well to changes and came out very flavorful. Wonderful for a cold and rainy night. The house smelled like comfort. I'll make this again. NOTE: This soup is missing something. Cheese? Maybe a little parmesan? I think that might be a good addition to this soup. Read More
Helpful
(35)
B.WATSEK
Rating: 4 stars
02/10/2004
I used leftover turkey with this recipe. I was really easy and tasted pretty darn good. Read More
Helpful
(25)
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Mumsy'sCouchPotato
Rating: 4 stars
10/17/2006
The pearl onions are a nice touch of unexpected sweetness! Read More
Helpful
(11)
smiln4you2see
Rating: 5 stars
10/28/2012
Hi Ya'll! I just made the Chicken & Wild Rice Soup! I added a lil bit of Louisiana hot sauce and it taste pretty good! This was my first making it. I give it a High 5 to this recipe! Read More
Helpful
(2)
gabrighteyes
Rating: 5 stars
12/16/2016
Turned out great. The only change I made was to increase the celery I used 3 stalks Read More
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