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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 Sep. 26, 2011 by nursemel
i have made this recipe many times and it is always a winner with visitors:)
Reviewed on Aug. 02, 2011 by lverrill
wonderful flavor, easy to half, family loved it!
Reviewed on Mar. 31, 2011 by loriellen71@hotmail.com
I have made this soup over and over! It is a huge hit! I wouldn't change a thing!
Reviewed on Mar. 29, 2011 by Ballinrobe
Since we like carrots in our soup and a very hearty soup, I used 3 lg carrots, 2 celery ribs and approx. 1 1/2 cups of Chicken. I also used whole milk instead of evaporated and it was delicious! We will most certainly have this soup again!
Reviewed on Mar. 09, 2011 by Jessica2783
This is a really yummy & hearty soup. Put turkey in the slow cooker, rice in the rice cooker on time delay, and when I got home from work, threw everything in a pot on stovetop and a couple minutes later had great soup! Served with bread that I had on time delay in bread machine too! YUM!
Reviewed on Jan. 02, 2011 by charian
delicious and filling! I love soup all year and this one is easy and quick. I use a rotisserie chicken from the grocery store and tear it off the bone, this adds so much more flavor in the chicken and its easier oh so tender! this is a keeper
Reviewed on Oct. 25, 2010 by charian
My husband rated this as top 3 in things I've cooked for him. I didnt rate it that high.. It is good but too sweet. I like savory things better. Next time I will use half the evaporated milk. Served with cornbread.
Reviewed on Sep. 20, 2010 by FACSteacher
I found this recipe about 7 years ago and make it frequently. It makes a lot so it's great to share with family or friends. Great flavors and easy to make!
Reviewed on Jan. 09, 2010 by jkenny130
This is the best soup! You can't beat the taste of wild rice. I've made this multiple times and never get tired of it.
Reviewed on Jan. 14, 2009 by dfausnacht
The flavor of this soup is really nice, but I have made it twice and had trouble getting it to thicken both times. I had to add more flour. It also works nicely to add other vegetables like broccoli.
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