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Dandelion Chicken Soup

This creamy soup is a great way to celebrate the end of winter. Fix a batch soon...I guarantee you'll have compliments cropping up like weeds.—Mary Ellen Dycus, Leland, Mississippi
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    10-12 servings


  • 1 package (6.9 ounces) chicken-flavored rice mix
  • 3 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 5 cups water
  • 2 cups cubed cooked chicken
  • 4 cups torn dandelion greens


  • Prepare rice according to package directions; set aside. In a large saucepan or Dutch oven over medium heat, combine soup and water. Add rice and chicken; heat through. Add dandelion greens; cook until tender, about 6-8 minutes.
Nutrition Facts
1 cup: 138 calories, 4g fat (1g saturated fat), 23mg cholesterol, 463mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 10g protein.

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  • cheriwinkle
    Sep 20, 2013

    Dandelion greens are good in salad also. My Grama served them with a hot bacon dressing. NOTE: pick the leaves before the stems and flowers grow. Younger leaves are tender. BE SURE NO CHEMICALS have been used on your yard or wherever you're picking them.

  • lilgrannymac
    Oct 7, 2009

    this scared me because i allways thought of dandelions as weeds, so i thought YUCK!! but.... it was really good. my yard is full of those pesty things, now i know of a good way to utilize them lol!!!