Dandelion Chicken Soup Recipe

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This creamy soup is a great way to celebrate the end of winter. Fix a batch soon...I guarantee you'll have compliments cropping up like weeds.—Mary Ellen Dycus, Leland, Mississippi
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:10-12 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 10-12 servings


  • 1 package (6.9 ounces) chicken-flavored rice mix
  • 3 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 5 cups water
  • 2 cups cubed cooked chicken
  • 4 cups torn dandelion greens

Nutritional Facts

1 serving (1 cup) equals 138 calories, 4 g fat (1 g saturated fat), 23 mg cholesterol, 463 mg sodium, 16 g carbohydrate, 1 g fiber, 10 g protein.


  1. Prepare rice according to package directions; set aside. In a large saucepan or Dutch oven over medium heat, combine soup and water. Add rice and chicken; heat through. Add dandelion greens; cook until tender, about 6-8 minutes. Yield: 10-12 servings.
Originally published as Dandelion Soup in Taste of Home April/May 1997, p59

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Reviewed Sep. 20, 2013

"Dandelion greens are good in salad also. My Grama served them with a hot bacon dressing. NOTE: pick the leaves before the stems and flowers grow. Younger leaves are tender. BE SURE NO CHEMICALS have been used on your yard or wherever you're picking them."

Reviewed Oct. 7, 2009

"this scared me because i allways thought of dandelions as weeds, so i thought YUCK!! but.... it was really good. my yard is full of those pesty things, now i know of a good way to utilize them lol!!!"

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