Recipe by Glenda Baldwin
"A most delicious soup, and if you add extra chicken, a very filling and satisfying meal. I can't help but add more rice, onions, etc., so I end up with a BIG pot of soup. I have never had anything but raves about this soup!"
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3 (10.5 ounce) cans
chopped green onions
ground black pepper
cubed, cooked chicken meat
1 (4 ounce) jar
sliced pimento peppers, drained
Very good. To reduce the saturated fat in the recipe we used skim milk in place of the heavy cream and extra light olive oil instead of butter. And it was still excellent.
The taste was pretty good, but the look of this soup once it cooled was *very* thick - kind of like mashed potatoes. If I make it again, I'm going to add much less flour/butter mixture so it will hopefully come out more like a soup.
I took some of the submitter's advice - used a little more wild rice, sauted reg. onions instead of green onions AND some minced celery, fresh sliced mushrooms, & shredded carrots. Finally, at the end, I added a jar of diced pimentos. Ended up w/ a nice big pot of great tasting soup! I had a craving for this sort of thing and this recipe really hit the spot! Thanks Glenda for the recipe and your helpful hints!!
Looking over the recipe I knew it wasn’t going to be substantive enough; that I would be adding celery and mushrooms. I sautéed those ingredients together with sweet white onion rather than the green onion, and added fresh minced garlic for extra flavor. I love adding pimiento to my Chicken a la King and knew I would love it here too. Poultry seasoning isn’t something I have at our home in Naples so I had to be creative with what I had - a little Penzey’s Fox Point Seasoning (for those unfamiliar with our Penzey’s Spices in Wisconsin, Fox Point is a suburb north of Milwaukee), some Montreal Chicken Seasoning and fresh chopped parsley, rosemary and thyme. What I knew I wouldn’t like was the flour, knowing it simply would not be necessary and in fact, might even result in a consistency I wouldn’t care for. I omitted it entirely. Hubs is not a big fan of wild rice and I must admit I knew I would much prefer it mixed with regular, long grain rice. I used a 50/50 mix of both, simmering the wild rice in all broth, no water, for 45 minutes, then adding the white rice and simmering for another 20 minutes. Even without the flour I needed to add more chicken broth for my liking. This was creamy and satisfying, and gratefully not too rich – NOT adding the flour was a good call. Still, with all that’s going on with this soup, particularly with my additions, it still fell a little flat. No doubt adding some bacon and a glug of white wine would fix that right up.
This recipe is absolutely delicious and surprisingly easy to make. It is very rich, which my husband really likes. I make this all the time and it's gobbled up in a few days! Awesome recipe!! If you're looking for a way to scale back, use regular milk instead of cream...it still tastes great.
Very good! It definitely needs more rice. I used 3/4 c. and would use even more in the future. I cooked 3 boneless, skinless chicken breasts in the slow cooker all day with the chicken broth. When I was ready to make the soup, I took the chicken out and shredded it and then strained the chicken broth to use to make the soup. Tasty! Thanks!
A bit rich... I would tone down the white sauce mixture, use 4tb oleo & flour & 2 cup milk instead, also didn't use pimentoes and added celery and carrots. No need to saute gr onions. This was delicious.
I used chopped sweet onion instead of green onions, and added 3/4 cup sliced fresh mushrooms instead of the pimintos. Very good soup, great on a cold wintry day!
* Percent Daily Values are based on a 2,000 calorie diet.
Wild Rice And Chicken Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 639
** Calories from Fat: 437
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