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Wild Rice with Broccoli Soup Recipe

Wild Rice with Broccoli Soup Recipe

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
TOTAL TIME: Prep: 5 min. Cook: 30 min. YIELD:6 servings


  • 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.

Recipe Note

Editor's Note: This recipe was tested with Uncle Ben's Original Long Grain and Wild Rice mix.

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.

Reviews for Wild Rice with Broccoli Soup

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Reviewed Jan. 20, 2014

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

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."

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!"

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."

Reviewed Oct. 7, 2010

"easy to make delicious and lowfat!"

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