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Chicken Wild Rice Soup

This hearty, creamy soup takes the chill out of cold, wintry days.

Prep Time 
Cook Time 
Total Time 
Servings 
10

Ingredients 

1 tablespoon olive or vegetable oil
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 1/2-inch pieces
4 stalks celery, finely chopped
2 carrots, finely chopped
1/2 cup finely chopped onion
6 cups water, divided
2 tablespoons chicken-flavored soup base concentrate
2 cups cooked wild rice
1/2 teaspoon pepper
1-1/4 cups all-purpose flour
2-1/4 cups heavy cream or half-and-half

Instructions 

Heat the oil in a Dutch oven over medium-high heat. Add the chicken, celery, carrots, and onion. Cook, stirring occasionally, for about 6 to 8 minutes or until the chicken is just no longer pink and the vegetables are softened.

Pour 5 cups of water into the Dutch oven. Add chicken base and stir until well mixed. Bring soup to a boil. Reduce heat to medium; cover and cook for about 15 to 20 minutes or until chicken and vegetables are tender. Stir in rice and pepper.

Pour the remaining 1 cup water into a small bowl. Add flour and whisk until smooth (or pour the water into a jar and add flour; cover and shake until smooth).

Gradually add the flour mixture to the soup, stirring constantly. Continue to stir until the soup is smooth and slightly thickened.

Add the cream, stirring constantly over medium heat until the soup is warmed through.

Tips 

This recipe can easily be doubled or tripled to serve a crowd.

 

Variations 

When you're in a hurry use canned, pre-cooked wild rice may be substituted for uncooked rice.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking. 

Possible Substitutions 
Cuisine 
  • Serving Size
    • Servings 
      10
  • PER SERVING
    • Calories 
      346
    • Calories from Fat 
      57%
    • Total Fat 
      22g
    • Saturated Fat 
      13g
    • Total Carbohydrate 
      24g
    • Protein 
      14g
    • Sugars 
      4g
    • Cholesterol 
      98mg
    • Dietary Fiber 
      2g
    • Sodium 
      428mg
  • DAILY VALUE
    • Vitamin A 
      52%
    • Vitamin C 
      4%
    • Calcium 
      6%
    • Iron 
      6%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1.5
    • Fat 
      4
    • Vegetable 
      1
    • Very Lean Meat 
      1.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source