Chicken Wild Rice Soup II

Chicken Wild Rice Soup II

Made  times

"A thick chicken soup that draws raves every time I serve it. Because of the thickness, it goes great in bread bowls."
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8 h servings 326 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 803 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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.



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 fre...

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 cr...

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...

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 sha...

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...

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,...

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 an...

very good. i used pine nuts instead of almonds, more water and less milk because i don't like things too milky, more salt, some pepper. and some chili peppers, cause i like it spicy. this i...

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