Carnation® Chicken And Wild Rice Soup

Carnation® Chicken And Wild Rice Soup

"An easy to make, hearty chicken soup with a twist! The wild rice adds a nutty flavor to this delicious soup!"
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Ingredients

25 m servings 274 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 601 mg
  • 24%

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.

Directions

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  1. HEAT vegetable oil in large saucepan over medium-high heat. Add chicken, mushrooms, onion and garlic; cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender and chicken is no longer pink.
  2. ADD rice, broth, tarragon, thyme, salt and pepper; bring to a boil over medium-high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened. Garnish with green onions and almonds.

Reviews

25
  1. 34 Ratings

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Most helpful positive review

I made a double batch of this but only used one box of Uncle Ben's wild rice, cooked in organic chicken broth and in place of the extra rice, I added three medium cubed zucchini, a cup of shredd...

Most helpful critical review

This soup wasn't bad just very boring. I added worcestershire and soy sauce trying to give it some flavor. We could eat it but who would want to with so many better recipes out there. Think I wi...

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I made a double batch of this but only used one box of Uncle Ben's wild rice, cooked in organic chicken broth and in place of the extra rice, I added three medium cubed zucchini, a cup of shredd...

I lowered the fat by using some broth to saute instead of oil and by using fat-free evaporated milk. Tasted wonderful. Oh, I also added some shredded carrot.

Yummeee! I added fresh, chopped broccoli to it too. My 13 year old who hates everything had seconds! Whaaaa????

The prep time is a little deceiving because you still have to cook the rice mix but the extra time is worth it. This is a really good soup that's even better the second time around.

Yummy! I made this soup for the family ever since my daughter was a baby. She is now 5 and has been able to enjoy it with us ever since she began learning how to eat solid foods. I make mine ...

i solved the time problem by using uncle bens express 5 minute rice mix instead of the normal, rice was done before i finished chopping the rest of the ingredients. yummy, yummy. my husband lov...

I made this at a Ronald McDonald House. It was a hit... several people asked for the recipe... I 3X the recipe and it went very well everyone loved it.

This soup was excellent. I was craving a rice soup and found this one. I followed the directions except I did add some diced carrots. The color was a nice addition. Will definitely make agai...

This soup wasn't bad just very boring. I added worcestershire and soy sauce trying to give it some flavor. We could eat it but who would want to with so many better recipes out there. Think I wi...

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