Chicken Wild Rice Soup I Recipe

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Most Helpful Positive Review

May 07, 2008

This is a great tasting soup! I did it in a crockpot without any of the extra steps. Chicken and roux and rice were all raw. Just combined everything, set it on low and walked away. I added the cream/milk just before serving. It still turned out great and was super easy! Recipe survives well with substitutes or omissions: oil instead of butter, milk instead of cream, no mushrooms, etc. I used the food processor to chop all of the veggies fast and easy. Great recipe.

—Cynthia

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Most Helpful Critical Review

Oct 02, 2011

I read through the reviews before I made this recipe, this way I'd know where to make changes and not risk wasting ingredients. I used a quarter of the butter called for in this recipe and added in just a little extra virgin olive oil to keep the butter from scorching. I did double the mushrooms and I added in quite a bit of fresh minced garlic. I did not need the flour or the salt. I used all organic chicken broth. To cut back on the fat, I used 1/3 cup fat free half-n-half and that was all I needed to make this a creamy soup plus it made it thicker without needing the flour. I did not add the mustard powder as I didn't have any. This is very good, though after tasting it, I did add in more curry powder. The almonds were just right in this soup, just wonderful. I would have never thought of that.

—Sarah Jo

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473 Ratings

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Oct 22, 2003

Since moving to Minnesota, I've tried several wild rice soup recipes - this is the best yet. Several steps can be completed the nite before - cooking/cubing the chicken, cooking the rice, etc. I've found that the key is to learn how to cook wild rice first - I always use 4 cups of water to one cup wild rice with a tsp of salt and boil it for approx. 40-50 minutes. Then I divide it into to large baggies of 2 cups each, which can be frozen for later use. I added 8 slices of cooked and crumbled bacon, substituted garlic salt for the salt, and ommitted the curry and mustard powders. I also used 3 cups of cooked wild rice instead of two. A GREAT recipe that I will use again.

—CHILLY CHIPPY

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Nov 16, 2005

This is the second time I've made this soup, and had to jump on here and give it 5 stars!! This soup is naughty but oh so nice :-) One observation and one suggestion. Observation: Don't worry about the flour "clumping" when you add it to the veggies....the clumps cook out! Suggestion: Double the Curry. This ingredient sounded strange to me when I first looked at the recipe, but believe me it's the *KEY* to this soup. Well any type of chicken based soup, so I'm told. Who would have ever thought Curry makes chicken soup more "chickeny"!! Enjoy, it's awesome.

—Laura

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Feb 01, 2006

Oh my goodness! This is fantabulous tasting! I added a bit more curry than called for, and made a double batch. Freezes and reheats wonderfully, so make extra and take a night off in the kitchen. (Hint: use an ice cream bucket that fits in your crock pot to freeze left-overs, and you'll have an easy meal. Just remove frozen soup from ice cream bucket, place in crock pot on low, and come home to a delicious meal. Hubby said the house smelled fantastic when he got home!

—PattyJoy

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Jan 09, 2008

Great soup. I made changes. Less flour, 2% milk instead of 1/2 & 1/2, Beer instead of Sherry, Dijon mustard instead of mustard powder, used wild rice, brown rice and basmatti for a total of 3 cups cooked rice, combo of butter and olive oil to make roux, no almonds. Turned out FANTASTIC! Will make again and again!

—HoosierJenny

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Sep 23, 2003

This recipe was awsome!!! I used chicken breasts chunked and doubled the rice, celery carrots and chicken but add a bit more butter. It froze well and was very tastie I highly recommend this one. cook the rice about twice what it says

—FREDDY_002

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Apr 05, 2003

Fantastic! Being a Minnesotan, I've tried many different versions of this thick, creamy soup and this one is definitely the best. I made it low fat by using nonfat half and half and only a tablespoon of olive oil in place of the butter. Delicious!

—MARSHAKA

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Nutrition

Calories
529 kcal
26%

Carbohydrates
28.7 g
9%

Cholesterol
97 mg
32%

Fat
32 g
49%

Fiber
3.6 g
14%

Protein
32.7 g
65%

Sodium
1514 mg
61%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Wild Rice Soup I

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 529
Calories from Fat: 288

% Daily Value *
Total Fat 32g 49 %
Saturated Fat 14g 70 %
Cholesterol 97mg 32 %
Sodium 1514mg 61 %
Potassium 819mg 23 %
Total Carbohydrates 28.7g 9 %
Dietary Fiber 3.6g 14 %
Protein 32.7g 65 %
Sugars 3.2g
Vitamin A 39 %
Vitamin C 5 %
Calcium 17 %
Iron 31 %
** Thiamin 25 %
Niacin 125 %
** Vitamin B6 23 %
** Magnesium 29 %
** Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.