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    You are in: Home / Recipes / Chicken and Wild Rice Soup Recipe
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    Chicken and Wild Rice Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    luvmybge's Note:

    Stock your pantry ahead of time to whip up this delicious satisfying soup. It comes together quickly for a nice meal. I got the recipe from Southern Living Magazine (Carol Michael Hewett, Texas). I made a few changes by adding celery, and adding 3 more cups of broth (because we don't like soup that thick). The original recipe called for 5 cups of water. I used part water and part chicken broth.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    • 1 onion, chopped
    • 1 cup chopped carrot
    • 1 cup chopped celery
    • 8 cups water (or chicken broth or half water and half broth)
    • 1 (6 1/4 ounce) package fast-cooking long grain and wild rice blend (such as Uncle Ben's┬«)
    • 1 (10 ounce) package frozen chopped broccoli
    • 2 cups chopped cooked chicken
    • 1 (8 ounce) package processed cheese, cubed (such as Velveeta┬«)
    • 1 (10 3/4 ounce) can cream of chicken soup, undiluted

    Directions:

    1. 1
      Saute´ onion, celery and carrots in a lightly greased Dutch oven over medium heat 5 minutes.
    2. 2
      Add water (or broth), seasoning packet from rice, broccoli, and chicken.
    3. 3
      Bring to a boil, and stir in rice; reduce heat, cover, and cook 5 minutes.
    4. 4
      Add cheese and soup; cook, stirring constantly, 5 minutes or until cheese melts.
    5. 5
      Serve immediately.

    Ratings & Reviews:

    • on March 10, 2010

      55

      Great recipe - I used cheddar cheese instead of velvetta and frozen carrots - but followed the recipe otherwise. I fed 4 adults and had a little left over. It is a hearty soup and a good spin on chicken soup. Definitely will make it again. Thanks for sharing.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 19, 2010

      55

      GREAT for a cold winter day! I've made this recipe a few times, and I always use the 1/2 broth, 1/2 water and it comes out great. I use all wild rice too, then add some garlic salt, onion powder and a bit of chicken bouillon. We eat organic here, so I found a recipe for "homemade velveeta"--I just make 1/3 recipe of that to use for this soup.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 13, 2009

      45

      This was good, we enjoyed and will make again. Makes a lot of soup and is a good use for leftover roast chicken. I used sweet onion, left out the broccoli, used 6 cups of homemade broth & 2 of water, substituted processed cheese with 1/3 cup shredded cheddar and 4 ounces of cream cheese. Also used leftover cooked basmati rice instead of Uncle Bens. Was good but I didn't put in enough salt & pepper, also tasted like it needed a little "something else". Maybe it would have been better with the seasoning mix from Uncle Ben's rice, not sure! Thanks though, was definitely tasty and a keeper for me!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (23)

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    Nutritional Facts for Chicken and Wild Rice Soup

    Serving Size: 1 (3333 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 128.3
     
    Calories from Fat 64
    50%
    Total Fat 7.2 g
    11%
    Saturated Fat 3.5 g
    17%
    Cholesterol 29.2 mg
    9%
    Sodium 470.8 mg
    19%
    Total Carbohydrate 5.9 g
    1%
    Dietary Fiber 1.1 g
    4%
    Sugars 2.6 g
    10%
    Protein 10.2 g
    20%

    The following items or measurements are not included:

    long grain and wild rice blend

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