"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."
I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This chicken and wild rice 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
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 lighter version of a family-favorite soup boasts all the hearty texture, warm comfort and delicious flavor of the original, but less than half the fat and a fifth of the calories! That's a difference to savor! —Rebecca Cook, Helotes, Texas
"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."
Meet the Cook: A favorite at soup night at our church, this recipe's one my husband concocted after he retired. (We have four children plus two grandchildren and another on the way.) I frequently find it on the table when I get home from work.
-Rosalie Biar, Thorndale, Texas
“I came up with this thick flavorful soup while making
some adjustments to a favorite stovetop chicken casserole,” relates Janice Mitchell of Aurora, Colorado. It goes together in short order using precooked chicken chunks and a couple of pulses in a mini-processor to chop the veggies, she adds. “We like this soup for lunch with a crisp roll and fresh fruit.” TIP: “Using some of the broth to saute the vegetables keeps the fat content down,” Janice notes.