Read reviews (16)
Rate recipe
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
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Feb. 23, 2012 by kgburgess
This is really hearty and creamy and delicious! It was a bit bland, so I stirred in 1 Tbsp. of chicken bouillon granules and a sprinkle of Nature's Seasons seasoning blend, and it was perfect! It just needed a little bit stronger of a chicken flavor to the creamy soup part. That was just right. I would definitely make this again! It's hearty enough to eat for dinner.
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.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013