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    You are in: Home / Recipes / Cream of Chicken Soup With Wild Rice Recipe
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    Cream of Chicken Soup With Wild Rice

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on December 18, 2009

      We really loved this. It has a very unique flavor if you add the sherry, which I did. I didn't have celery, but it was still delicious.

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    • on October 24, 2008

      This recipe is almost the same as the one I usually fix, exept I have always used white wine instead of sherry. Everyone I have ever cooked this soup for has loved it. I usually double the recipe so we can be sure to have plenty of left-overs. Delicious.

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    • on February 07, 2006

      I made this with left over roast chicken and my own chicken stock (from the day before), eliminating steps 4 through 7. It was easy to make and delicious! The family liked it and I will definitely make it again. Thanks for posting.

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    • on February 13, 2003

      Very good soup,thick and hearty.I used leftover chicken breast,so I used canned chicken broth,which was easier.The only thing I changed was to add carrots,which gave it more color.It was delicious,perfect for a cold,snowy night.I served with sourdough bread.

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    • on January 17, 2002

      This soup was very good. I added carrots and potato to mine that I had boiled in chicken stock ahead of time. Very creamy, hearty, comforting soup. Next time I will probably cut the Mushroom down a little bit. It seemed like alot for my personal taste. It was pretty easy to make too. Thanks for posting it!

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    Nutritional Facts for Cream of Chicken Soup With Wild Rice

    Serving Size: 1 (575 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 678.1
     
    Calories from Fat 284
    41%
    Total Fat 31.5 g
    48%
    Saturated Fat 13.8 g
    69%
    Cholesterol 122.5 mg
    40%
    Sodium 259.2 mg
    10%
    Total Carbohydrate 44.3 g
    14%
    Dietary Fiber 3.1 g
    12%
    Sugars 3.4 g
    13%
    Protein 34.7 g
    69%

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