Chicken Wild Rice Soup II

  • Recipe By
  • Published Apr 26th
  • Ready In8h
  • Servings8
  • Calories326
A thick chicken soup that draws raves every time I serve it. Because of the thickness, it goes great in bread bowls.

Chicken Wild Rice Soup II Ingredients

The following are the ingredients needed to make delicious Chicken Wild Rice Soup II for 8 servings:

  • 1 cup uncooked wild rice
  • 1 cup water
  • 1 cup water
  • 3 tablespoons butter
  • 2 skinless, boneless chicken breast halves - cubed
  • 1 onion, diced
  • 1/2 cup chopped celery
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 2 2/3 cups milk
  • 1 (14.5 ounce) can sliced carrots
  • 3 tablespoons sliced almonds
  • 5 tablespoons butter
  • 3 tablespoons dried parsley

Chicken Wild Rice Soup II Cooking Instructions

  • Prep15m
  • Cook45m
  • Ready In8h

To cook Chicken Wild Rice Soup II, you need about 15 minutes of preparation time. The time needed to cook this Chicken Wild Rice Soup II is about 45 minutes , and you can serve your Chicken Wild Rice Soup II within 8 hours . The following are the steps to cook Chicken Wild Rice Soup II easily:

  1. 1 Soak rice in 1 cup water for 6 to 8 hours. Drain.
  2. 2 Bring 1 cup water to a boil in a small saucepan. Stir in drained rice. Boil until water level dips below rice, 10 minutes. Set aside.
  3. 3 In a medium saucepan, melt 3 tablespoons butter over medium-high heat. Cook chicken, onion and celery in butter until browned and slightly crispy, 10 to 15 minutes. Set aside.
  4. 4 In a large pot, combine cream of chicken soup, milk, chicken mixture, carrots, almonds, 5 tablespoons butter and parsley. Bring to a boil, stirring, then reduce heat to low and stir in rice. Simmer, uncovered, 15 minutes, stirring occasionally and adding more water or milk to thin if needed. Serve at once.

Nutrition Facts

Per Serving: 326 calories; 19.3 grams of fat; 24.8 grams of carbohydrates; 14.7 grams of protein; 60 milligrams of cholesterol; 803 milligrams of sodium.

  1. May 1st 2008

    very good. i used pine nuts instead of almonds, more water and less milk because i don't like things too milky, more salt, some pepper. and some chili peppers, cause i like it spicy. th ...

  2. Apr 24th 2008

    I'm giving this four stars, only because I made enough changes to make it so. This would be mediocre, at best, without the changes. After all, it's still just doctored up canned soup. I used ...

  3. Feb 27th 2008

    This recipe is so wonderful! My mother-in-law asks me to fix it every time she comes to visit. The soup is great comfort food. I slice my own fresh baby carrots. Also I do not soak the r ...

  4. Feb 16th 2008

    LOVED IT! I mircro waved my rice before I put it in the crockpot. I had equal amounts of rice and water, cooked for 20 minutes and it came out perfect- hardly iany water left- I just dumpe ...

  5. Feb 9th 2008

    I took advice from another review and cooked the rice completely ahead of time and added it to the soup toward the end. I used fresh carrots instead of canned so I cooked them with the onio ...

  6. Oct 18th 2006

    YUM! Very good flavor. I made this in a crockpot. Julianned the carrots and used sour cream instead of the milk. Added thyme and a bay leaf for added flavor. Everyone loved it!!!! Thanks for ...

  7. Mar 1st 2006

    This soup is awesome. Instead of soaking the wild rice over night I just precooked it then added it to the soup mixture. Besides being a hardy meal, it is super easy. It goes great with home ...

  8. Jan 30th 2006

    I love this recipe! The first time I cooked it, the wild rice was still a little bit stiff, even after soaking for nearly 7 hours, so the second time I cooked it, I put the whole works in th ...

  9. Nov 14th 2004

    This soup is absolutely delicious. It's thick, creamy, and is great for chilly nights. :)