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My review
Wild Rice And Chicken Soup
Glenda Baldwin
"A most delicious soup, and if you add extra chicken, a very filling and satisfying meal. I can't help but add more rice, onions, etc., so I end up with a BIG pot of soup. I have never had anything but raves about this soup!"
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Ingredients
servings 639 calsOriginal recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Combine the broth, water, and rice in a large soup pot, and bring to a boil. Reduce heat, and cover. Simmer for 35 to 40 minutes, until rice is tender.
- Saute onions in butter or margarine in a medium saucepan, over low heat. Stir in flour, salt, poultry seasoning, and pepper. Cook, stirring constantly, until mixture is bubbly and thick. Stir in cream. Cook for 6 minutes, or until mixture thickens slightly, stirring constantly. Stir into broth.
- Add cubed chicken and pimientos. Heat through.
Nutrition Facts
Per Serving: 639 calories; 48.5 g fat; 26.9 g carbohydrates; 25 g protein; 186 mg cholesterol; 1395 mg sodium. Full nutrition
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Reviews
Read all reviews 95109 Ratings
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Most helpful positive review
1/2/2002
Very good. To reduce the saturated fat in the recipe we used skim milk in place of the heavy cream and extra light olive oil instead of butter. And it was still excellent.
Most helpful critical review
11/27/2005
The taste was pretty good, but the look of this soup once it cooled was *very* thick - kind of like mashed potatoes. If I make it again, I'm going to add much less flour/butter mixture so it wil...
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1/2/2002
Very good. To reduce the saturated fat in the recipe we used skim milk in place of the heavy cream and extra light olive oil instead of butter. And it was still excellent.
10/20/2003
I took some of the submitter's advice - used a little more wild rice, sauted reg. onions instead of green onions AND some minced celery, fresh sliced mushrooms, & shredded carrots. Finally, at ...
1/31/2012
Looking over the recipe I knew it wasn’t going to be substantive enough; that I would be adding celery and mushrooms. I sautéed those ingredients together with sweet white onion rather than t...
10/9/2005
This recipe is absolutely delicious and surprisingly easy to make. It is very rich, which my husband really likes. I make this all the time and it's gobbled up in a few days! Awesome recipe!! ...
11/27/2005
The taste was pretty good, but the look of this soup once it cooled was *very* thick - kind of like mashed potatoes. If I make it again, I'm going to add much less flour/butter mixture so it wil...
10/6/2006
Very good! It definitely needs more rice. I used 3/4 c. and would use even more in the future. I cooked 3 boneless, skinless chicken breasts in the slow cooker all day with the chicken broth....
3/13/2002
A bit rich... I would tone down the white sauce mixture, use 4tb oleo & flour & 2 cup milk instead, also didn't use pimentoes and added celery and carrots. No need to saute gr onions. This was d...
10/25/2001
I used chopped sweet onion instead of green onions, and added 3/4 cup sliced fresh mushrooms instead of the pimintos. Very good soup, great on a cold wintry day!
11/17/2006
This was pretty good. A little bland, but still a nice winter dish. I added rice as advized by others and halved the flour and butter. But, I thought it was still thick and added 2 cups more ...