Wild Rice And Chicken Soup


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!

6 servings


  • 3 (10.5 ounce) cans chicken broth

  • 2 cups water

  • ½ cup wild rice

  • ½ cup chopped green onions

  • ½ cup butter

  • ¾ cup all-purpose flour

  • ¾ teaspoon salt

  • ½ teaspoon poultry seasoning

  • ¼ teaspoon ground black pepper

  • 2 cups heavy cream

  • 2 cups cubed, cooked chicken meat

  • 1 (4 ounce) jar sliced pimento peppers, drained


  1. 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.

  2. 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.

  3. Add cubed chicken and pimientos. Heat through.

Nutrition Facts (per serving)

639 Calories
49g Fat
27g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 639
% Daily Value *
Total Fat 49g 62%
Saturated Fat 29g 145%
Cholesterol 186mg 62%
Sodium 1395mg 61%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 25g
Vitamin C 18mg 90%
Calcium 85mg 7%
Iron 3mg 14%
Potassium 556mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.