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. &mdash;J. Beatrice Hintz, Neenah, Wisconsin

Cream of Wild Rice Soup

onion,

carrot,

celery rib, chopped

butter

all-purpose flour

chicken broth

rice

chicken breast

salt

pepper

milk

chives

11g protein. <B><b>Diabetic Exchanges</b>: </B> 1-1/2 starch

Delicious soup can't be beat on a cold, winter day. I made this soup with only the following changes to use what I had in the pantry: I used regular evaporated milk instead of fat free, and I used regular chicken broth instead of reduced sodium. I served this with baked ham and cheese sliders for a very satisfying meal. I especially like that this recipe does not use cream of anything soup.

This was so easy to make and very delicious!  I followed the recipe without modifications.  It turned out great.

Way too much butter. Will cut back next time. Not enough rice so I made another batch. Strained the rice because it didn’t make sense to add the water. Broth had no taste so I added bouillon cubes.it is still cooking so I will see what it tastes like when I add the half and half

Excellent and easy .all joy smiles all around !!!

I substituted white rice and added some frozen veggies.  Worked out well for nice and creamy goodness on a winter night for dinner.  Only 4 stars because I prefer a spicier flavor but the family was happy and I zipped it up in my bowl a bit.

I trusted the recommendations of others and made this soup for the first time. We really like it; I'll certainly be making it again. I put in extra carrots and celery.

I followed the recipe exactly, except for the fact that I noticed their wasn't any spices so I added some rosemary and thyme. Even so, I found the soup to be quite bland. It was as if all I was tasting was the flour. Next time I'd use cornstarch as it doesn't have the flavour of flour. I did mix the flour with water because I was worried about dumping  dry flour into a pot with only carrots and onions. And of course, I'd add more seasonings to it.

Awesome! Great recipe.   I have made at least 3 times since  I found in my email!    If you add flour and cook for a few minutes in the butter and vegetables it makes a roux, it won't have the flour taste.

I haven't made this yet. Looks delicious! I think I will add fresh mushrooms when I do and use the Long Grain with Wild Rice  with seasoning packet as another viewer did. And also will Garnish with crumbled bacon, shredded cheese & the chives. YUM!

This is a keeper. The best cream soup I ever made!! I didn't have just wild rice, so I used a box of long grain and wild rice. Fantastic! Oh, and I also added a can of chopped mushrooms at the end.

wonderful flavor, easy to half, family loved it!

I made it exactly as the recipe stated but omitted the chicken and added a variety of mushrooms.  Also added a little bit of white wine.  Excellent to have on a cold winter day.

Wonderful recipe - hearty yet delicate!  Amazing flavors and simple to  make - just the right size for one person!

Since we like carrots in our soup and a very hearty soup, I used 3 lg carrots, 2 celery ribs and approx. 1 1/2 cups of Chicken.  I also used whole milk instead of evaporated and it was delicious!  We will most certainly have this soup again!

The flavor of this soup is really nice, but I have made it twice and had trouble getting it to thicken both times. I had to add more flour. It also works nicely to add other vegetables like broccoli.

Beautiful flavors, and easy to make - a winning combination. I did make several small changes to the original: first I sautéed chopped mushrooms along with the other vegetables; next I substituted 1/2 cup whole milk and 1/2 cup half and half for the evaporated milk.  The results made for a richer soup which tasted even more delicious the next day. Served with a large green salad, our family called it "a perfect meal."

This is the best soup! You can't beat the taste of wild rice. I've made this multiple times and never get tired of it.

one o the easiest and best tasting soups ever.  This recipe has been requsted every time I serve it.

Delicious!  We had this on a cold, blustery day and it was perfect.  I used Uncle Ben's herb long grain and wild rice because that's all i had, and I added mushrooms.  My husband loved it.  I will definitely make this again.

A simple, straightforward recipe that's easy to prepare and fast.  The pantry staple ingredients are deceptive because the soup is extremely flavorful and delicious.  A big hit at our house, we will definitely be having this again!

Really good.  The second time I added mushrooms, used half and half instead of evap. milk and adjusted the salt.  Loved it.

cream of wild rice soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

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