Fall is a perfect time to enjoy rich and delicious soups and stews. This wild rice and chicken soup is hearty and creamy, it’s perfect to finish a cool fall day. I love creamy chicken and rice soups, they have such a rich and wholesome flavor. This one is no exception, the wild rice adds a wonderful color and texture to the soup that makes it’s a delightful meal. It’s an easy one to stick in the crockpot too. Just saute the veggies, thicken the broth and stick it all in the crockpot. Add the milk 20 to 30 minutes before serving. This warm soup is comforting, delicious, simple and beautiful. And the leftovers are perfect for lunch the next day.

Wild Rice Soup

This soup has wild rice and lean chicken, it’s a wonderful soup that is simple and delicious. The whole family will love it’s rich and tender goodness.

Ingredients

  • 1 large onion, chopped
  • 1 large carrot, shredded
  • 1 celery rib, chopped
  • 2 Tbsp butter
  • 1/2 cup all purpose flour
  • 8 cups chicken broth
  • 3 cups wild rice, cooked
  • 1 cup chicken breast, cooked and cubed
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup reduced fat milk
  • 1/4 cup minced chives, optional

Instructions

  1. In a large stock pot, melt the butter over medium heat.
  2. Saute the onion, carrot and celery for 3 – 5 minutes, or until the onion is translucent.
  3. Add the flour and stir until the vegetables are coated.
  4. Add the broth, stirring constantly.
  5. Stir in the rice, chicken, salt and pepper.
  6. Simmer for 15 – 20 minutes.
  7. Add the milk and simmer for an additional 5 minutes, stirring frequently.
  8. Serve hot, garnished with chives, if desired.

Preparation time: 15 minute(s)

Cooking time: 25 minute(s)

Diet tags: Low calorie

Number of servings (yield): 10

Culinary tradition: USA (General)

Calories: 180

Fat: 6

Protein: 11

Entire recipe makes 10 servings
Serving size is about 1 cup
Each serving = 5 Smart Points/5 Points
PER SERVING: 180 calories; 6g fat; 2.6g saturated fat; 22g carbohydrates; 2.3g sugar; 11g protein; 2g fiber

5 Comments

  1. When you do this in the crock pot I assume you don’t cook the rice and chicken prior to putting in the crock pot right? It looks delicious!

    • Lisa Coffman Reply

      I don’t cook the rice prior, but usually I use leftover roast chicken (from Sunday dinner), so my chicken is cooked. However, you wouldn’t have to use cooked chicken, raw would be fine.

  2. This recipe is almost exactly the same as EmilyBites Creamy Chicken & Wild Rice Soup – which I’ve been making for years. http://www.emilybites.com/2013/12/creamy-chicken-wild-rice-soup.html

    I love your recipes but I find it a little hard to believe that you didn’t base this recipe off of hers.

    • Lisa Coffman Reply

      You’re right, they are very similar. I hadn’t see it before, but I think there are probably quite a few similar soups out there. Wild rice and chicken go together so well with some vegetables, that it’s a popular combination.

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