Quick Chicken & Wild Rice Soup
My mother-in-law raves about the chicken and rice soup we serve at our house. I tweaked the recipe several times to get it just right. —Teresa Jacobson, St. Johns, Florida
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 garlic clove minced
- 2 tablespoons butter
- 3 cups 2% milk
- 2 tablespoons all-purpose flour
- 1 small onion finely chopped
- 2 cups cubed cooked chicken
- 1-1/2 cups chicken broth
- 1 medium carrot finely chopped
- 1 celery rib finely chopped
- 1 package (6.2 ounces) fast-cooking long grain and wild ric
- Carbohydrate 10.1136437524884 g
- Cholesterol 80.3515625065405 mg
- Fat 12.7187718774999 g
- Fiber 1.20418751263724 g
- Protein 20.5274031253572 g
- Saturated Fat 5.53899125156782 g
- Serving Size 1 1 servings (2 quarts). (300g)
- Sodium 223.031250060072 mg
- Sugar 8.9094562398512 g
- Trans Fat 1.32231562518345 g
- Calories 241 calories
Cook rice mix according to package directions., Meanwhile, in a large saucepan, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 1-2 minutes., Stir in chicken and rice mixture; heat through.
