Chicken Wild Rice Soup II Recipe
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Chicken Wild Rice Soup II

By: Larry Pedersen  
"A thick chicken soup that draws raves every time I serve it. Because of the thickness, it goes great in bread bowls."

Rating: This weblink has been rated 32 times with an average star rating of 4.7 Read Reviews (28)

Rate/Review | 1,533 people have saved this

What to Drink?

Wine Chardonnay
Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
8 Hrs

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 cup uncooked wild rice
  • 1 cup water
  •  
  • 1 cup water
  •  
  • 3 tablespoons butter
  • 2 skinless, boneless chicken breast halves - cubed
  • 1 onion, diced
  • 1/2 cup chopped celery
  •  
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 2 2/3 cups milk
  • 1 (14.5 ounce) can sliced carrots
  • 3 tablespoons sliced almonds
  • 5 tablespoons butter
  • 3 tablespoons dried parsley

Directions

  1. Soak rice in 1 cup water for 6 to 8 hours. Drain.
  2. Bring 1 cup water to a boil in a small saucepan. Stir in drained rice. Boil until water level dips below rice, 10 minutes. Set aside.
  3. In a medium saucepan, melt 3 tablespoons butter over medium-high heat. Cook chicken, onion and celery in butter until browned and slightly crispy, 10 to 15 minutes. Set aside.
  4. In a large pot, combine cream of chicken soup, milk, chicken mixture, carrots, almonds, 5 tablespoons butter and parsley. Bring to a boil, stirring, then reduce heat to low and stir in rice. Simmer, uncovered, 15 minutes, stirring occasionally and adding more water or milk to thin if needed. Serve at once.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 326 | Total Fat: 19.3g | Cholesterol: 60mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 24, 2008 by naples34102 
I'm giving this four stars, only because I made enough changes to make it so. This would be... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2006 by Kelrobinson 
I love this recipe! The first time I cooked it, the wild rice was still a little bit stiff,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 1, 2006 by Cathryn 
This soup is awesome. Instead of soaking the wild rice over night I just precooked it then... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 16, 2008 by LOGUECLAN 
LOVED IT! I mircro waved my rice before I put it in the crockpot. I had equal amounts of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2006 by lizardlock 
YUM! Very good flavor. I made this in a crockpot. Julianned the carrots and used sour cream... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2004 by LOVEY048 
This soup is absolutely delicious. It's thick, creamy, and is great for chilly nights. :) MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2008 by Spock3 
This recipe is so wonderful! My mother-in-law asks me to fix it every time she comes to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2006 by Stephanie Bainbridge 
This really is a great recipe. I even used some leftover grilled chicken and rice from... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 1, 2008 by misombra 
very good. i used pine nuts instead of almonds, more water and less milk because i don't like... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2008 by MrsJPS 
I took advice from another review and cooked the rice completely ahead of time and added it to... MORE

 
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