Cream of Wild Rice Soup
Total TimePrep/Total Time: 30 min.
Makes10 servings (2-1/2 quarts)
- 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
- 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 Facts1 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.
Nov 6, 2019
Terrific soup! Always a crowd pleaser.
Oct 24, 2019
Beautiful flavors, and easy to make - a winning combination. I did make several small changes to the original: first I sautéed chopped mushrooms along with the other vegetables; next I substituted 1/2 cup whole milk and 1/2 cup half and half for the evaporated milk. The results made for a richer soup which tasted even more delicious the next day. Served with a large green salad, our family called it "a perfect meal."
Oct 1, 2018
This was so easy to make and very delicious! I followed the recipe without modifications. It turned out great.
May 1, 2018
Wonderful recipe - hearty yet delicate! Amazing flavors and simple to make - just the right size for one person!
Mar 14, 2017
Very good and easy! I like the richness without adding any cheese...yum! Will make again and again!
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.
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.
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
Jan 19, 2016
This is a keeper!
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.