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Creamy Chicken 'n' Wild Rice Soup Recipe

Creamy Chicken 'n' Wild Rice Soup Recipe photo by Taste of Home

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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

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Creamy Chicken 'n' Wild Rice Soup Recipe

Prep: 15 min. Cook: 1 hour

Yield: 8 Servings

15 60 75

Ingredients

2/3 cup uncooked wild rice
2/3 cup chopped onion
2/3 cup chopped carrot
2 tablespoons butter
6 cups reduced-sodium chicken broth
2 medium potatoes, peeled and cubed
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup chopped fresh broccoli
3 cups cubed cooked chicken breast
1/2 cup all-purpose flour
1 cup fat-free half-and-half

Directions

Cook rice according to package directions. Meanwhile, in a large saucepan coated with cooking spray, cook onion and carrot in butter for 2 minutes. Stir in the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add broccoli; cook 3-7 minutes longer or until potatoes are tender.
Drain rice if necessary; fluff with a fork. Stir chicken and rice into potato mixture; heat through. In a small bowl, combine flour and half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings (2-1/2 quarts).

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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Reviews for Creamy Chicken 'n' Wild Rice Soup

Creamy Chicken 'n' Wild Rice Soup

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(11-16) of 16 reviews

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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:)

Reviewed on Dec. 01, 2009 by charity709

I made this last night for dinner but I added more carrots and broccoli, I omited the salt and onion, used real chicken broth and half-and-half, and I also add some rosemary. My whole family enjoyed, Restaurant quality!!!!

Reviewed on Nov. 16, 2009 by mellchar

I made this recipe and loved it, even my daughter liked it and she's picky.....

Reviewed on Nov. 01, 2009 by IRWSMom

This recipe was very easy, quick and very delicious. I left out the potatoes, added more carrots and added canned mushrooms. I also used real half-and-half. This recipe rivaled that of a local restaurant chain's wild rice soup! My 2 year old loved it also!

Reviewed on Aug. 22, 2009 by krbmom

I love this soup and have made it many times, I add extra broccoli to it but it's great the way it is, also.

Reviewed on Sep. 21, 2008 by scarlet286

Every time I fix this, there are never any leftovers! Even people who don't care much for cooked veggies eat this with enthusiasm! Everyone loves it!

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