Wild Rice And Chicken Soup

Wild Rice And Chicken Soup

88

"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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Ingredients

servings 639 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 639 kcal
  • 32%
  • Fat:
  • 48.5 g
  • 75%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 1395 mg
  • 56%

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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Directions

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  1. Combine the broth, water, and rice in a large soup pot, and bring to a boil. Reduce heat, and cover. Simmer for 35 to 40 minutes, until rice is tender.
  2. Saute onions in butter or margarine in a medium saucepan, over low heat. Stir in flour, salt, poultry seasoning, and pepper. Cook, stirring constantly, until mixture is bubbly and thick. Stir in cream. Cook for 6 minutes, or until mixture thickens slightly, stirring constantly. Stir into broth.
  3. Add cubed chicken and pimientos. Heat through.

Reviews

88
  1. 101 Ratings

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Most helpful positive review

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.

Most helpful critical review

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 wil...

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.

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 ...

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 t...

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!! ...

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....

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 wil...

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 d...

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!

This was pretty good. A little bland, but still a nice winter dish. I added rice as advized by others and halved the flour and butter. But, I thought it was still thick and added 2 cups more ...