Cream of Wild Rice Soup
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
Reviews
This was so easy to make and very delicious! I followed the recipe without modifications. It turned out great.
Wonderful recipe - hearty yet delicate! Amazing flavors and simple to make - just the right size for one person!
Very good and easy! I like the richness without adding any cheese...yum! Will make again and again!
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.
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.
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
This is a keeper!
Really good. The second time I added mushrooms, used half and half instead of evap. milk and adjusted the salt. Loved it.
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.
It must be very good since I had to look it up a second and third time to make it again!