Easy Wild Rice Soup

Easy Wild Rice Soup

LINDA SAMPSON

"Great easy to fix soup for those cold fall days."
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Ingredients

2 h 30 m servings 368 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 2013 mg
  • 81%

Based on a 2,000 calorie diet

See full nutrition

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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Directions

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  1. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
  2. Crumble bacon into a large pot; add cream of mushroom soup, chicken broth, chicken, mushrooms, wild rice, onion, celery, and bell pepper. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the rice is completely tender, about 2 hours. Stir water into the soup as needed to keep it from being too thick.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

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I made some changes so this is hard to rate but I will do my best. I am not a fan of cream of soups...AT ALL. But, I had most all of the ingredients minus the cream of mushroom and I was craving...

I thought it would be a bit bland so I added a bit of seasoning, such as oregano and parsley, and a bit of garlic. It liked the combination of the flavours, but found it was too salty with all t...

It may be an old recipe, but its new to me. I reduced the servings in half and left out the green pepper(don't really like them). My husband and I liked it very much. Had it with fresh bread--YUM

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