This soup is so rich and satisfying (and surprisingly low in fat). I came up with this recipe after trying to kick my addiction to the chicken and wild rice soup served at my favorite fancy Italian sandwich shop - and I think this version is even better! It will make enough to feed the whole family, plus plenty for leftovers.

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Recipe Summary

prep:
15 mins
cook:
1 hr 5 mins
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • Combine chicken, water, and broth in a large pot over medium heat. Cook until chicken is no longer pink in the middle, about 30 minutes.

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  • Meanwhile, heat oil in a skillet over medium heat. Cook carrots, celery, and onion until soft, 5 to 7 minutes. Set aside.

  • Remove chicken from broth, cut into cubes, and return to broth. Add rice to the broth, reserving seasoning packet, and simmer 20 minutes.

  • Meanwhile, melt butter in a clean skillet over medium heat. Add flour and reserved rice seasoning packet; cook and stir to create a paste, about 2 minutes. Add milk and whisk to combine. Add milk mixture to the pot with the soup. Stir and simmer until soup thickens, about 5 minutes more.

Cook's Note:

Soup will be thicker the next day. Add water or more broth to thin, if desired.

Nutrition Facts

306 calories; protein 23.5g; carbohydrates 26.7g; fat 11.3g; cholesterol 71.6mg; sodium 987.7mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/12/2018
This soup had great flavor! I followed the recipe exactly as written. The only thing I would have changed was making it a little thicker but that wasn t a deal breaker at all! Read More
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