Wild Rice with Broccoli Soup Recipe

4.5 5 9
Wild Rice with Broccoli Soup Recipe
Wild Rice with Broccoli Soup Recipe photo by Taste of Home
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Wild Rice with Broccoli Soup Recipe

Read Reviews
4.5 5 9
Publisher Photo
I love soup and serve it often. My sister gave me this delicious recipe that's surprisingly low in fat. It cooks up in no time. —Martha Pollock, Oregonia, Ohio
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Cook: 30 min.

Ingredients

  • 5 cups water
  • 1 package (6 ounces) long grain and wild rice mix*
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1-1/2 cups 1% milk
  • 1 package (8 ounces) fat-free cream cheese, cubed
  • 1/4 teaspoon salt
  • 1 package (10 ounces) frozen chopped broccoli, thawed
  • 1 large carrot, shredded
  • 1/4 cup sliced almonds, toasted

Directions

In a large saucepan, combine the water and rice mix with contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the soup, milk, cream cheese and salt; stir until cheese is melted. Add broccoli and carrot; cook over medium-low heat for 5-6 minutes or until vegetables and rice are tender. Garnish with almonds. Yield: 6 servings.
Editor's Note: This recipe was tested with Uncle Ben's Original Long Grain and Wild Rice mix.
Originally published as Broccoli Wild Rice Soup in Light & Tasty August/September 2003, p8

Nutritional Facts

1-1/2 cups: 232 calories, 5g fat (1g saturated fat), 10mg cholesterol, 927mg sodium, 35g carbohydrate (0 sugars, 3g fiber), 14g protein.

  • 5 cups water
  • 1 package (6 ounces) long grain and wild rice mix*
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1-1/2 cups 1% milk
  • 1 package (8 ounces) fat-free cream cheese, cubed
  • 1/4 teaspoon salt
  • 1 package (10 ounces) frozen chopped broccoli, thawed
  • 1 large carrot, shredded
  • 1/4 cup sliced almonds, toasted
  1. In a large saucepan, combine the water and rice mix with contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the soup, milk, cream cheese and salt; stir until cheese is melted. Add broccoli and carrot; cook over medium-low heat for 5-6 minutes or until vegetables and rice are tender. Garnish with almonds. Yield: 6 servings.
Editor's Note: This recipe was tested with Uncle Ben's Original Long Grain and Wild Rice mix.
Originally published as Broccoli Wild Rice Soup in Light & Tasty August/September 2003, p8

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Reviews forWild Rice with Broccoli Soup

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carol_ds User ID: 5398876 129096
Reviewed Jan. 20, 2014

"Very easy and nice for a cold night. I added a splash of worcestershire sauce as well"

MY REVIEW
Reader182 User ID: 7431550 70222
Reviewed Oct. 10, 2013

"My family couldn't get enough of this soup. My daughter told me it's her new favourite. It was quick, easy and delicious."

MY REVIEW
JaimieLynn User ID: 7194987 128175
Reviewed Mar. 23, 2013

"I found this years ago in the quick Cooking mag. My kids love it and dinner guests, too. I have been making this for over 10-years!"

MY REVIEW
voodoowitch User ID: 635464 55067
Reviewed Sep. 19, 2012

"easy to put together and very good. My husband said "I wouldn't call it soup (because it's so thick) but it's good." That is high praise coming from him."

MY REVIEW
sharondenning User ID: 4578296 129092
Reviewed Oct. 7, 2010

"easy to make delicious and lowfat!"

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