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
Ingredients
- 1 package (6.2 ounces) fast-cooking long grain and wild rice mix
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 celery rib, finely chopped
- 1 medium carrot, finely chopped
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 3 cups 2% milk
- 1-1/2 cups chicken broth
- 2 cups cubed cooked chicken
Reviews
This soup is delicious! My husband is lactose intolerant so I made it with 2% lactose free milk and it turned out great! I used low sodium chicken broth and regular wild rice so it needed some salt and pepper but those were my only changes. Will definitely make again!
So good! Definitely a keeper.
This was quick & easy, and very tasty. I used a pouch of pre-cooked wild rice mixture, because that is what was available at our store. Also used turkey broth from our Thanksgiving turkey.
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This was quick and easy but was just okay. We found it bland for our tastes. I added some pepper and Mrs. Dash to try to add a little more flavor.
This soup is outstanding!!! I just made it for dinner tonight. The only other comment/suggestion I would make is that it is a soup to be eaten immediately. If you plan to make the soup ahead of time, you can add the chicken at the end, but wait to add the cooked rice until just before serving as the rice will soak up all the liquids and then you will have to add additional broth to get it to soup serving consistency again. Thanks for this great recipe!
Just got my magazine and had everything. Put it all together and it was excellent. I did use skim milk and used 1 can chicken broth and 3 chicken bouillon cubes and it was still great.Very simple to make and very good.