Chicken and Wild Rice Soup Recipe

Name: Chicken and Wild Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless chicken breasts (I used bone in chicken breasts); 8 slices bacon, cooked crisp and crumbled; 3 (14 1/2 ounce) cans chicken broth; 1 (6 ounce) package long grain and wild rice blend (I used Uncle Ben's); 1 carrot, cut in julienne strips; 1 small onion, diced (can use green onion if you prefer); ¼ teaspoon dried dill weed; 1 chicken bouillon cube; ⅛ teaspoon poultry seasoning; 1 ½ teaspoons minced garlic; ¾ cup chopped broccoli; ½ cup margarine or ½ cup oleo; ½ cup flour; fresh ground pepper; 2 cups milk (I used 2%, the recipe calls for skim milk but my friend said that she has only used 2% or whole); ½ cup water (I used broth from my cooked chicken)

Servings: persons

4 boneless chicken breasts (I used bone in chicken breasts)
8 slices bacon, cooked crisp and crumbled
3 (14 1/2 ounce) cans chicken broth
1 (6 ounce) package long grain and wild rice blend (I used Uncle Ben's)
1 carrot, cut in julienne strips
1 small onion, diced (can use green onion if you prefer)
¼ teaspoon dried dill weed
1 chicken bouillon cube
⅛ teaspoon poultry seasoning
1 ½ teaspoons minced garlic
¾ cup chopped broccoli
½ cup margarine or ½ cup oleo
½ cup flour
fresh ground pepper
2 cups milk (I used 2%, the recipe calls for skim milk but my friend said that she has only used 2% or whole)
½ cup water (I used broth from my cooked chicken)

1
Cook chicken in 1/2 to 1 cup water until done.
2
(I used bone in chicken, covered with water with my favorite spices; salt, pepper, red pepper flakes and 1 bouillon cube and simmered for 45 minutes.
3
I reserved my broth)
4
Set aside; when cool shred.
5
Cook bacon, drain and reserve.
6
Mix canned broth, rice and seasoning packet, carrots, onion, bouillon, poultry seasoning and garlic in kettle used to cook chicken.
7
Boil, cover and simmer for 30 minutes.
8
Add broccoli and simmer 10 minutes.
9
Melt margarine in 2 quart sauce pan, gradually stir in flour and pepper.
10
Cook 1 minute, stirring constantly.
11
Gradually add milk and cook and stir until thickened.
12
Stir in some broth from soup (I used one ladle) and then pour all creamed mixture into soup.
13
Stir until smooth.
14
Add chicken, bacon and 1/2 cup water (I used the broth that I cooked in chicken and reserved).
15
Heat gently, stirring often.
16
Do not boil.
17
If too thick, thin with a small amount of broth or milk to desired thickness.
18
The soup is thick just the way DH likes it.
19
I saved reserved broth to add to leftover soup when I reheat it.
20
Serve with crusty bread or muffins.

908

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 boneless chicken breasts (I used bone in chicken breasts), 8 slices bacon, cooked crisp and crumbled, 3 (14 1/2 ounce) cans chicken broth, 1 (6 ounce) package long grain and wild rice blend (I used Uncle Ben's), and more.

Yes, Chicken and Wild Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Wild Rice Soup

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