Cream of Wild Rice Soup Recipe
- 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
- 1. 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. Yield: 10 servings (2-1/2 quarts).
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.
Reviews for Cream of Wild Rice Soup
"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."
"It must be very good since I had to look it up a second and third time to make it again!"
"Excellent. I add mushrooms. Minced garlic. chicken. Cilantro"
"Excellent and easy .all joy smiles all around !!!"
"I added mushrooms and I think 2 carrots might be better. It was good but do think it could use more spices like thyme or rosemary."
"Awesome! Great recipe. I have made at least 3 times since I found in my email! If you add flour and cook for a few minutes in the butter and vegetables it makes a roux, it won't have the flour taste."
"I followed the recipe exactly, except for the fact that I noticed their wasn't any spices so I added some rosemary and thyme. Even so, I found the soup to be quite bland. It was as if all I was tasting was the flour. Next time I'd use cornstarch as it doesn't have the flavour of flour. I did mix the flour with water because I was worried about dumping dry flour into a pot with only carrots and onions. And of course, I'd add more seasonings to it."
"An earthy comfort food, this recipe has been a family favorite for several years. We love this on cold winter days with fresh baked dinner rolls."
"I made it exactly as the recipe stated but omitted the chicken and added a variety of mushrooms. Also added a little bit of white wine. Excellent to have on a cold winter day."
"I haven't made this yet. Looks delicious! I think I will add fresh mushrooms when I do and use the Long Grain with Wild Rice with seasoning packet as another viewer did. And also will Garnish with crumbled bacon, shredded cheese & the chives. YUM!"
"I haven't made this yet. Looks delicious! I think I will add fresh mushrooms when I do and use the Long Grain with Wild Rice with seasoning packet as another viewer did. And also will Garnish with crumbled bacon, shredded cheese & the chives. YUM! Was wondering.... Is there any reason you can't use whole milk instead of evaporated milk?"
"Delicious and easy! I prepared the recipe as directed with no alterations, other than using low-sodium chicken broth. If you don't have the rice and the chicken cooked ahead of time, the 30 minutes of prep/cooking time is misleading as the wild rice takes around 50 minutes to cook. I would suggest that while you cook the wild rice you also bake the chicken breasts. You can also begin chopping the veggies and starting the sauté process so that the recipe can be completed quickly when the rice and the chicken are done. I was worried that, since the soup isn't very thick, it wouldn't be as good as other wild rice soups I've made. Not to worry--it tasted great. If you need a little more kick to your soup, add a little more pepper. We liked it as it was. Soups often taste better the second day--if this soup improves as it sits it will definitely be a keeper recipe that I make often!"
"We love this soup. I use a box of long grain and wild rice along with the seasoning packet and add a bunch of fresh mushrooms. That might help the reviewers who thought it was a bit bland."
"If I would make this again, I think I would add more salt and/or some bacon. It was a little boring."
"This is a keeper. The best cream soup I ever made!! I didn't have just wild rice, so I used a box of long grain and wild rice. Fantastic! Oh, and I also added a can of chopped mushrooms at the end."
"I trusted the recommendations of others and made this soup for the first time. We really like it; I'll certainly be making it again. I put in extra carrots and celery."
"Wow, very tasty! Love it!"
"I substituted white rice and added some frozen veggies. Worked out well for nice and creamy goodness on a winter night for dinner. Only 4 stars because I prefer a spicier flavor but the family was happy and I zipped it up in my bowl a bit."
"one o the easiest and best tasting soups ever. This recipe has been requsted every time I serve it."
"Excellent recipe!! Added Baby Bella mushrooms for even more flavor. Also, rather than add all wild rice (very expensive) we added some cooked brown rice. I would certainly make this again"
"i have made this recipe many times and it is always a winner with visitors:)"
"wonderful flavor, easy to half, family loved it!"
"I have made this soup over and over! It is a huge hit! I wouldn't change a thing!"
"My husband rated this as top 3 in things I've cooked for him. I didnt rate it that high.. It is good but too sweet. I like savory things better. Next time I will use half the evaporated milk. Served with cornbread."
"I found this recipe about 7 years ago and make it frequently. It makes a lot so it's great to share with family or friends. Great flavors and easy to make!"
"This is the best soup! You can't beat the taste of wild rice. I've made this multiple times and never get tired of it."
"The flavor of this soup is really nice, but I have made it twice and had trouble getting it to thicken both times. I had to add more flour. It also works nicely to add other vegetables like broccoli."