I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. —Virginia Montmarquet, Riverside, California
Arkansas is the top rice-producing state in the country, so this recipe definitely represents our region. I'm a member of the Craighead County Farm Bureau Women's Committee, and one of our main promotions is rice.
"I combined three recipes to come up with this take on the classic creamy chicken rice soup," says Marge Wagner from Roselle, Illinois. "I cut down on the butter, increased the vegetables and eliminated the half-and-half cream. This lower-fat version is truly delicious...and no one can tell it's light!"
"This zippy chicken and rice soup is brimming with flavor and color," reports Elaine Grover of Santa Maria, California. "For a change of pace, I garnish steaming bowls of it with crispy fried tortilla strips and some shredded pepper Jack cheese."
"This is a terrific way to use up leftover chicken and cooked rice," remarks Judie Anglen of Riverton, Wyoming. "With its mild curry flavor and colorful chunks of carrot and celery, the thick mixture draws rave reviews every time I fix it."
This quick combination from Iola Egle of McCook, Nebraska produces bowls of steaming soup that are sure to warm up your family. The mix calls for brown rice instead of white rice and is subtly seasoned with tarragon and pepper.
"This hearty soup is loaded with vegetables, chicken, rice and herbs. When friends come for lunch, I warm up some garlic toast and make a meal of it," notes Gwen Shawley of El Mirage, Arizona. "It's a great way to cut back on calories and fat."