Oriental Chicken 'n Wild Rice Soup

READY IN: 25mins
Recipe by anymouse

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.

Top Review by BrennaBee

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!

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.

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