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Hinckley, Minnesota’s Bonnie Erickson shares a comforting, cool-weather soup that’s chock-full of homey, harvest goodness. “I’m always being asked to make this recipe for friends,“ she adds, “and there‘s never any left over!“
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1-1/4 cups equals 251 calories, 5 g fat (2 g saturated fat), 48 mg cholesterol, 707 mg sodium, 29 g carbohydrate, 2 g fiber, 22 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.
Originally published as Creamy Chicken 'n' Wild Rice Soup in Light & Tasty October/November 2006, p34
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Reviewed on Jan. 23, 2012 by Dinr4Two
This was AWESOME!!! I increased the amount of Chicken Broth by 1 C and added 1tsp of Garlic Powder and 1/4 tsp Ground Red Pepper. My husband could not stop raving about this soup. I will make it again and again.
Reviewed on Oct. 02, 2011 by 1000applepies
Perfect base recipe for the soup I was craving! A little time consuming, yes, but worth it. Added the juice of two lemons and a couple teaspoons of garlic powder. Doubled the rice and the broccoli. Great soup.
Reviewed on Sep. 04, 2011 by SDawsonH
This was a very good recipe. I found it a little time consuming for a soup, but the results were worth it. Give it a try!
Reviewed on Apr. 17, 2011 by bella81762
this was my first foray into a creamed soup and all i can say is WOW!!! it is my new favorite soup, i had got some frozen bread loafs and it said how to make a bread bowl, so i wanted a cream soup, i switched it up a little, no carrots, added broccoli and cauliflower....and doubled it..so glad i did as now i will have leftovers
Reviewed on Feb. 14, 2011 by maddiesgirl
Great soup! I added some cayenne pepper and potato flour ( instead of flour). So yummy!
Reviewed on Dec. 19, 2010 by chaplainette
I took a short cut by sauteing the cubed chicken first in some butter, then adding onions and carrots until tender. Afterwards, I added the broth with potatoes/broccoli/rice and brought everything to a boil. Finally instead of half-and-half, I used heavy cream--didn't feel like skimping on the soup--and a few tablespoons of cornstarch instead of flour. It was delish!!
Reviewed on Nov. 02, 2010 by haefner919
LOVED this soup!!!! Tons of veggies in it! I ate the leftovers for lunch for 4 days and didn't tire of it!
Reviewed on Oct. 04, 2010 by snackcake
made just as written,wonderful,favorful and very YUMMMMMY!!!!!!!!!!!!!!will make again
Reviewed on Jan. 20, 2010 by mellchar
This recipe is so yummmmmmy I did'nt use the broccoli and use a whole onion and I used chicken boneless chicken seasoned tighs,no salt and no pepper. It is to die for. Thank you tast of home.
Reviewed on Jan. 17, 2010 by berumen
We will be making this soup again. I put the rice in the broth and cooked it for 10 min before i put in the potatos. I left out the onions and with all the starch from the potatos and rice i didnt need to add the flour to the half and half. i did add a little garlic salt, some red chilli pepper flakes and a bay leaf. The whole family and unexpected company loved it:)
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