Oriental Chicken 'n Wild Rice Soup

Total Time
Prep 5 mins
Cook 20 mins

This is a really tasty soup. I picked up the recipe from Byerly's grocery store chain based in the Twin Cities. I actually prefer cooked brown rice in this soup.

Ingredients Nutrition


  1. Slice chicken into bite size pieces.
  2. In large dutch oven or pan heat oil over medium high heat.
  3. Stir fry chicken for 2 minutes.
  4. Add gingerroot, garlic and pepper and stir fry 2 more minutes.
  5. Stir in chicken broth, rice and soy sauce.
  6. Bring to a boil, then reduce heat and simmer, covered, 10 minutes.
  7. Stir in snow peas, carrots and green onions and heat through for 2 minutes.
  8. Serve.
Most Helpful

What a great "mixed" soup. I started by following the recipe and ended up throwing in nearly everything in my fridge--celery, whole carrots, anything I could find. The broth itself is really versatile and allows you to mix in whatever you want. I got so carried away adding--it was starting to look like a stew--so I added an extra 4 cups of water with one or two beef bullion cubes to keep the flavor. Cooked with brown rice I had left over from another recipe. Loved it! Will make again!

BrennaBee November 10, 2006

This was simple and delicious. It will definitely become a "cook ahead" lunch special for me.

JMMOELLER October 03, 2006