Simple Wild Rice Soup Recipe

Simple Wild Rice Soup Recipe
Simple Wild Rice Soup Recipe photo by Taste of Home
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Simple Wild Rice Soup Recipe

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Spending time in the kitchen has never been my hobby. When I got married and started a family, it became a necessity. This simple by satisfying soup makes me look like a fabulous cook!
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. Cook: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. Cook: 45 min.

Ingredients

  • 3 cans (10-1/2 ounces each) condensed chicken broth, undiluted
  • 2 cups water
  • 1/2 cup uncooked wild rice
  • 1/2 cup sliced green onions
  • 1/2 cup butter, cubed
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon pepper
  • 2 cups half-and-half cream
  • 2 cups cubed cooked chicken
  • 1 jar (2 ounces) chopped pimientos, drained

Directions

In a large saucepan combine the broth, water and rice; bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender.
In a small saucepan, saute onions in butter over low heat. Stir in the flour, salt, poultry seasoning and pepper until blended. Stir in cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir into rice mixture. Add chicken and pimientos; heat through. Yield: 6-8 servings (about 2 quarts).
Originally published as Wild Rice Soup in Country Chicken Cookbook 1995, p29

Nutritional Facts

1 cup: 348 calories, 21g fat (12g saturated fat), 92mg cholesterol, 632mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 17g protein.

  • 3 cans (10-1/2 ounces each) condensed chicken broth, undiluted
  • 2 cups water
  • 1/2 cup uncooked wild rice
  • 1/2 cup sliced green onions
  • 1/2 cup butter, cubed
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon pepper
  • 2 cups half-and-half cream
  • 2 cups cubed cooked chicken
  • 1 jar (2 ounces) chopped pimientos, drained
  1. In a large saucepan combine the broth, water and rice; bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender.
  2. In a small saucepan, saute onions in butter over low heat. Stir in the flour, salt, poultry seasoning and pepper until blended. Stir in cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir into rice mixture. Add chicken and pimientos; heat through. Yield: 6-8 servings (about 2 quarts).
Originally published as Wild Rice Soup in Country Chicken Cookbook 1995, p29

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