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Chicken Wild Rice Chowder Recipe

Chicken Wild Rice Chowder Recipe photo by Taste of Home

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This is comfort food at it's finest, and perfect for that cold weather hump-day to help get you through the rest of the week.

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Chicken Wild Rice Chowder Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

2 cups sliced fresh carrots
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
3 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
2-2/3 cups cubed cooked chicken breasts
1 package (8.8 ounces) ready-to-serve long grain and wild rice
1/4 cup half-and-half cream
1/8 teaspoon pepper

Directions

In a large saucepan, saute the carrots, onion and celery in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, rice, cream and pepper; heat through. Yield: 4 servings.

Originally published as Chicken Wild Rice Chowder in Simple & Delicious January/February 2008, p7

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Reviews for Chicken Wild Rice Chowder

Chicken Wild Rice Chowder

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(1-10) of 23 reviews

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Reviewed on Oct. 25, 2012 by teeracey14

This is my husband's favorite soup recipe. I lighten things up by using Fat Free Half and Half. I also add 2-3 cloves of garlic to the veggies when I saute them. I also like to add potatoes to make it more hardy. I almost ALWAYS double this recipe.

Reviewed on Nov. 18, 2011 by casey1mollt

BEST soup recipe to date. I used chicken stock instead of broth and I used Uncle Bens ready long grain / wild rice. I also bought a cooked chicken from Sams and used the breast meat....quick and easy. I made it tonite for the 3rd time this month

Reviewed on Feb. 07, 2011 by mandyr777

Very good. I used some cooked white rice (1 cup) instead of the wild rice and it was yummy. Will definitely make it again!

Reviewed on Feb. 05, 2011 by sevyjj

This is the BEST chicken and rice soup recipe I've ever made. My family LOVED it! It kept us warm during a snow storm-thanks for sharing!

Reviewed on Dec. 21, 2010 by ojc0806

needs more flavoring.

Reviewed on Oct. 28, 2010 by lorischlecht

I liked it. I thought it would be bland, with only pepper being added. But the rice and chicken broth had a nice, mellow flavor to it.

I also used fat-free half and half.

Reviewed on Oct. 12, 2010 by Goodiewin

LOVE this soup. It is on my "favorites" list. I've also used the base of this soup for pot pies, chicken ala king and other casseroles with just some small adjustments here and there. It is delicious!!

Reviewed on Oct. 08, 2010 by Ethylene

This is a meal within its self - delicious .

Reviewed on Oct. 05, 2010 by Juanita99

Made this tonight and it came out delicious and so easy. I made a few changes to recipe. I used frozen sliced carrots, another cup of broth and another 1/4 cup half & half to make more liquid because it was too chunky. I also added 1/8 tsp. ground thyme for flavor and a pinch of salt. Yummy! I will make again!

Reviewed on Oct. 01, 2010 by maggie1642

My husband does not like rice, so I substitued some cubed up baked potatoes I had left over and added a bit of thyme. It was very good. I also think it would be good using the small flat noodles in place of the rice - just not too many. Anyway, we loved it!

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