Carnation® Chicken And Wild Rice Soup Recipe -
Carnation(R) Chicken And Wild Rice Soup Recipe
  • READY IN 25 mins

Carnation® Chicken And Wild Rice Soup

Recipe by  

"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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Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2010

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 shredded carrot and a small bunch of celery that I chopped fine. I get more crunchy vegetables this way and I cut back on my carb intake as well. I used all organic chicken broth, baby bella mushrooms and I increased the garlic to....a lot. Because I'm watching my milk intake, I used only enough evaporated milk to lighten the broth, maybe a quarter cup and I also used fat free evaporated milk. I thought this turned out really well and it'll be enough to last me all week. This is a very hearty and flavorful soup. NOTE: At the last minute, I stirred in one 10 ounce container of organic spinach leaves. That made it even better! I also want to add that I did not need double the amount of cornstarch. Using two tablespoons in the four tablespoons of white wine was plenty.

Most Helpful Critical Review
Aug 09, 2005

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 will and roasted red peppers to the leftovers maybe that will help.


34 Ratings

Oct 21, 2003

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.

Nov 06, 2002

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

Dec 15, 2003

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.

Nov 11, 2005

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 a little thicker with more chicken and more rice (I use my own combination of plain brown and wild rice - cooked without any seasoning). I also add another tablespoon of tarragon. But definitely a recipe that will be a family tradition.

Oct 25, 2003

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 loved it, and now he wants me to make it all the time.

Sep 13, 2010

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.


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  • Calories
  • 274 kcal
  • 14%
  • Carbohydrates
  • 34.4 g
  • 11%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 16.7 g
  • 33%
  • Sodium
  • 601 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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