Community Pick
Easy Cream of Wild Rice Chicken Soup
photo by Marg (CaymanDesigns)
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
12 1/2 cups
- Serves:
- 10
ingredients
- 1 medium onion, chopped
- 1 large carrot, shredded
- 1 stalk celery, chopped
- 2 tablespoons margarine
- 1⁄2 cup all-purpose flour
- 8 cups fat-free chicken broth
- 3 cups cooked long grain and wild rice blend
- 6 ounces cooked boneless skinless chicken breasts, cubed
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup fat-free evaporated milk
directions
- Melt margarine and sauté onion, carrot and celery in a large saucepan until tender.
- Add flour and stir until blended.
- Stir chicken broth in gradually.
- Add rice, chicken, salt and pepper.
- Bring to a boil over medium heat.
- Cook and stir for approximately 2 minutes or until soup thickens.
- Stir in evaporated milk.
- Cook for five more minutes or until soup is heated through.
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Reviews
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Great basic recipe, I love that it's mostly chicken broth, not milk or cream. However, since other reviewers said it was bland, I added thyme and poultry seasoning to the butter, onions, carrots, and celery. I also tasted after the recipe was finished and added a little more salt, a little more poultry seasoning and a couple tablespoons of sherry. Now the soup went from good to excellent!<br/><br/>Just add a little thyme, poultry seasoning, and sherry to make it magnificent!
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A pretty good, and most importantly, easy soup recipe! We had a bunch of leftover regular white rice, so we used that instead. I think the wild rice would add some great flavor and color, but white worked just fine. We also added a bunch of garlic, some thyme and a few dashes of sherry. I added a bunch more pepper to mine, but my DH just had his as is. We had it with some roasted garlic bread and it was a good and filling meal!
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What a great recipe. I cooked the chicken yesterday and pre-chopped the veggie too. Wanted to have a quick and easy meal for a Monday night. This was so easy and with wonderfully tasty results. My DH said for being low fat, so creamy you wouldn't know that it is. This will definately be a recipe I'll be making over and over. Going to take some to my sister at work tomorrow for lunch, we work together! I followed the recipe exactly, almost always do on the first try.
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Tweaks
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OK....I'm thinking "How can a simple chicken rice soup merit 5 stars?". This recipe is how! It is so creamy and really wonderful. I must admit, I did make a few minor changes. I used cooked long grain white rice, because my kids would turn up their noses at wild rice. I used regular evaporated milk, and instead of chicken broth, used Better than Bouillon chicken base mixed with water. This soup smells great cooking, and is so creamy! I served with Macaroni Grill rosemary bread (#64446), and had rave reviews. Thanks for a great recipe that will be used regularly in our house!
RECIPE SUBMITTED BY
Jennifer
United States
I'm a SAHM with three kids living in the Midwest. Lately, I've been using lots of recipes that are quick because I'm busy with my kids. I love to bake, but hate cleaning up. I wish I could cook without following a recipe, but so far, I'm only able to make soup without a recipe. I love to read cookbooks and cooking magazines and search Recipezaar for new recipes.