Cream of Wild Rice Soup

Name: Cream of Wild Rice Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 servings (2-1/2 quarts).
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 reduced-sodium 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

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, Neenah, Wisconsin

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 reduced-sodium 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

Directions

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.

Nutrition Facts

1 cup: 176 calories, 5g fat (3g saturated fat), 24mg cholesterol, 600mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 11g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat.

Originally published as Cream of Wild Rice Soup in Light & Tasty October/November 2001

Reviews

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Average Rating:

TeresaWitt

Oct 1, 2018

This was so easy to make and very delicious! I followed the recipe without modifications. It turned out great.
Dawn

May 1, 2018

Wonderful recipe - hearty yet delicate! Amazing flavors and simple to make - just the right size for one person!
Ann615

Mar 14, 2017

Very good and easy! I like the richness without adding any cheese...yum! Will make again and again!
dvierzen

Dec 6, 2016

Delicious! We had this on a cold, blustery day and it was perfect. I used Uncle Ben's herb long grain and wild rice because that's all i had, and I added mushrooms. My husband loved it. I will definitely make this again.
Susie77

Aug 10, 2016

Great recipe! I controlled the sodium by substituting my home-made chicken broth rather than using store bought. Plus I cut the recipe in half for just the two of us. It freezes well and tastes even better when re-warmed.
schamberlain

May 9, 2016

This soup is my husbands favorite, it is in our monthly rotation. All i changed is i added red pepper flakes and my husband likes extra rice
femail10

Jan 19, 2016

This is a keeper!
angela32

Oct 9, 2015

Really good. The second time I added mushrooms, used half and half instead of evap. milk and adjusted the salt. Loved it.
jnjrok

Feb 22, 2015

Found it to be very bland tasting. Had to add a lot of seasonings, chicken bouillon, a can of cream of mushrooms soup, bacon, and mushrooms, and it still wasn't as tasty as other recipes. Would not make again.
babydoll95

Feb 15, 2015

It must be very good since I had to look it up a second and third time to make it again!