Recipe 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
uncooked wild rice
skinless, boneless chicken breast halves - cubed
2 (10.75 ounce) cans
condensed cream of chicken soup
2 2/3 cups
1 (14.5 ounce) can
I'm giving this four stars, only because I made enough changes to make it so. This would be mediocre, at best, without the changes. After all, it's still just doctored up canned soup. I used fresh carrots rather than canned, added mushrooms, cooked crumbled bacon,fresh minced garlic and a glug of white wine. This was way too thick for my liking, but was easily remedied by throwing in some chicken stock. The soaking step for the rice simply isn't necessary---just cook it beforehand as the package directs and add it at the end. The final result was very good, but it was a lot of tinkering around for what was still canned soup. I would have been better off, and with the same amount of work, just making the darned soup from scratch.
I love this recipe! The first time I cooked it, the wild rice was still a little bit stiff, even after soaking for nearly 7 hours, so the second time I cooked it, I put the whole works in the crockpot for a few hours after it was all mixed together, and it was DELICIOUS! My husband even liked it, and he is not a big fan of wild rice/chicken dishes. My Dad and his girlfriend loved it too, as did my Mom. I will definitely make this again and again. It freezed beautifully, so I pull out one serving at a time for my lunch and microwave and stir until it's warm enough to eat. Yum!
This soup is awesome. Instead of soaking the wild rice over night I just precooked it then added it to the soup mixture. Besides being a hardy meal, it is super easy. It goes great with homemade wheat bread.
YUM! Very good flavor. I made this in a crockpot. Julianned the carrots and used sour cream instead of the milk. Added thyme and a bay leaf for added flavor. Everyone loved it!!!! Thanks for sharing!
LOVED IT! I mircro waved my rice before I put it in the crockpot. I had equal amounts of rice and water, cooked for 20 minutes and it came out perfect- hardly iany water left- I just dumped it all in the crockpot. Because I did that, it cut cooking time way down. It was ready in 3 hours. Hit the spot on a winter evening!
This soup is absolutely delicious. It's thick, creamy, and is great for chilly nights. :)
This recipe is so wonderful! My mother-in-law asks me to fix it every time she comes to visit. The soup is great comfort food. I slice my own fresh baby carrots. Also I do not soak the rice, instead I cook the rice before I start the soup. I put my sliced carrots in the same pot as the rice so they cook up together.
I took advice from another review and cooked the rice completely ahead of time and added it to the soup toward the end. I used fresh carrots instead of canned so I cooked them with the onion and celery. Needed a little more salt than the recipe called for, I thought, but otherwise, delicious!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Wild Rice Soup II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 326
** Calories from Fat: 173
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple creamy chicken soup with wild rice.
This classic chicken and noodle soup is simple and so satisfying.
See how to make a savory, 5-star chicken noodle soup.