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Creamy Chicken 'n' Wild Rice Soup

 Creamy Chicken 'n' Wild Rice Soup
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!“
8 ServingsPrep: 15 min. Cook: 1 hour


  • 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


  • 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

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Creamy Chicken 'n' Wild Rice Soup (continued)

Directions (continued)

  • 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.