Cream of Wild Rice Soup Recipe
Tender cubes of chicken, fresh vegetables and wild rice make this soup hearty enough for a meal. You can't beat the down-home comfort of a warm bowlful. I like to serve it with whole wheat rolls. —J. Beatrice Hintz, Neenah, Wisconsin
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1/4 teaspoon salt
- 1 large onion chopped
- 1/2 cup all-purpose flour
- 1/4 teaspoon pepper
- 1/4 cup butter
- 8 cups chicken broth
- 1 celery rib chopped
- 1 cup fat-free evaporated milk
- 1 large carrot shredded
- 1 cup cubed cooked chicken breast
- 1/4 cup minced chives
- 3 cups cooked wild rice
- Carbohydrate 24.2400334658509 g
- Cholesterol 749.225250015547 mg
- Fat 152.806134675814 g
- Fiber 1.98208034346087 g
- Protein 188.226468822964 g
- Saturated Fat 45.3015333594959 g
- Serving Size 1 1 serving (1114g)
- Sodium 836.200172578687 mg
- Sugar 22.25795312239 g
- Trans Fat 12.9467788369745 g
- Calories 2271 calories
Directions In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. stir in milk; cook 3-5 minutes longer. Garnish with chives. Yield: 10 servings (2-1/2 quarts). Originally published as Cream of Wild Rice Soup in Light & Tasty October/November 2001, p37 Nutritional Facts 1 cup equals 180 calories, 6 g fat (3 g saturated fat), 25 mg cholesterol, 899 mg sodium, 22 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1 fat. Print Add to Recipe Box Email a Friend
