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Tender cubes of chicken, fresh vegetables and wild rice make this soup hearty enough for a meal. You can't beat the down-home comfort of a warm bowlful. I like to serve it with whole wheat rolls. —J. Beatrice Hintz of Neenah, Wisconsin
This recipe is:
Contest Winning
Healthy
Quick
Diabetic Friendly
Nutritional Analysis: 1 cup equals 180 calories, 6 g fat (3 g saturated fat), 25 mg cholesterol, 899 mg sodium, 22 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1 fat.
Originally published as Cream of Wild Rice Soup in Light & Tasty October/November 2001, p37
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Reviewed on Jan. 01, 2013 by kellori114
We love this soup. I use a box of long grain and wild rice along with the seasoning packet and add a bunch of fresh mushrooms. That might help the reviewers who thought it was a bit bland.
Reviewed on Dec. 15, 2012 by kkerzman
If I would make this again, I think I would add more salt and/or some bacon. It was a little boring.
Reviewed on Nov. 14, 2012 by suegab7
modified this like crazy to make it taste the way I thought it should. Added more chicken bouillon cubes,sherry and parsley. soup was too thin so i used a ton of mashed potato flakes and gradually introduced it back into pot. i pureed much of the veggies as well then re added them to the pot.
Reviewed on Jul. 14, 2012 by sandex10
This is a keeper. The best cream soup I ever made!! I didn't have just wild rice, so I used a box of long grain and wild rice. Fantastic! Oh, and I also added a can of chopped mushrooms at the end.
Reviewed on Feb. 11, 2012 by joedebfry
I trusted the recommendations of others and made this soup for the first time. We really like it; I'll certainly be making it again. I put in extra carrots and celery.
Reviewed on Jan. 09, 2012 by TexasCookie
A simple, straightforward recipe that's easy to prepare and fast. The pantry staple ingredients are deceptive because the soup is extremely flavorful and delicious. A big hit at our house, we will definitely be having this again!
Reviewed on Dec. 30, 2011 by ekatiakarpova
Wow, very tasty! Love it!
Reviewed on Dec. 05, 2011 by maggieandjack
I substituted white rice and added some frozen veggies. Worked out well for nice and creamy goodness on a winter night for dinner. Only 4 stars because I prefer a spicier flavor but the family was happy and I zipped it up in my bowl a bit.
Reviewed on Dec. 04, 2011 by galenh
one o the easiest and best tasting soups ever. This recipe has been requsted every time I serve it.
Reviewed on Nov. 19, 2011 by walkinbuds
Excellent recipe!! Added Baby Bella mushrooms for even more flavor. Also, rather than add all wild rice (very expensive) we added some cooked brown rice. I would certainly make this again
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