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Cream of Wild Rice Soup Recipe
Cream of Wild Rice Soup Recipe photo by Taste of Home

Cream of Wild Rice Soup Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 servings

Ingredients

  • 1 large onion, chopped
  • 1 large carrot, shredded
  • 1 celery rib, chopped
  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 8 cups chicken broth
  • 3 cups cooked wild rice
  • 1 cup cubed cooked chicken breast
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup fat-free evaporated milk
  • 1/4 cup minced chives

Nutritional Facts

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.

Directions

  1. In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. stir in milk; cook 3-5 minutes longer. Garnish with chives. Yield: 10 servings (2-1/2 quarts).
Originally published as Cream of Wild Rice Soup in Light & Tasty October/November 2001, p37

Nutritional Facts

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.

Reviews for Cream of Wild Rice Soup

AVERAGE RATING
   (44)
RATING DISTRIBUTION
5 Star
 (36)
4 Star
 (4)
3 Star
 (3)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 20, 2014

"Excellent and easy .all joy smiles all around !!!"

MY REVIEW
Reviewed Sep. 30, 2014

"I added mushrooms and I think 2 carrots might be better. It was good but do think it could use more spices like thyme or rosemary."

MY REVIEW
Reviewed Mar. 23, 2014

"Awesome! Great recipe. I have made at least 3 times since I found in my email! If you add flour and cook for a few minutes in the butter and vegetables it makes a roux, it won't have the flour taste."

MY REVIEW
Reviewed Mar. 9, 2014

"I followed the recipe exactly, except for the fact that I noticed their wasn't any spices so I added some rosemary and thyme. Even so, I found the soup to be quite bland. It was as if all I was tasting was the flour. Next time I'd use cornstarch as it doesn't have the flavour of flour. I did mix the flour with water because I was worried about dumping dry flour into a pot with only carrots and onions. And of course, I'd add more seasonings to it."

MY REVIEW
Reviewed Mar. 3, 2014

"An earthy comfort food, this recipe has been a family favorite for several years. We love this on cold winter days with fresh baked dinner rolls."

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