SEARCH
More 2 Photos

Chicken Wild Rice Soup II Recipe

Recipe by: 106a802496d678ba

"A thick chicken soup that draws raves every time I serve it. Because of the thickness, it goes great in bread bowls."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook45 m
  • Ready In8 h
  • 1Soak rice in 1 cup water for 6 to 8 hours. Drain.
  • 2Bring 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.
  • 3In 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.
  • 4In 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.
Ingredients
  • 8 servings
  • 326 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    326
    16%
  • Fat:
    19.3
    30%
  • Carbs:
    24.8
    8%
  • Protein:
    14.7
    29%
  • Cholesterol:
    60
    20%

Based on a 2,000 calorie diet

2 Photos in the recipe
view all photos
You maybe like