The Originators of Quick & Easy Cooking!


Chicken & Wild Rice Soup

(1 Votes)
Chicken and Wild Rice Soup
2 cups
1 Hr 45 Min

There's nothing more warm and cozy than a big bowl of chicken soup. And when we're looking for a way to add even more heartiness to our bowls, noodles aren't the only option - wild rice is great too! Our Chicken & Wild Rice Soup is a warm-ya-up favorite that's full of flavor. 

What You'll Need:
  • 1 (3- to 4-pound) chicken, cut into quarters
  • 4 quarts water
  • 2 tablespoons chicken base
  • 3 carrots, cut into chunks
  • 3 celery stalks, cut into chunks
  • 2 onions, cut into chunks
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (8-1/2-ounce) package cooked wild rice
What To Do:
  1. Rinse chicken under cold running water. In a soup pot over medium-high heat, combine all ingredients except wild rice; bring to a boil.
  2. Reduce heat to low and simmer about 1-1/2 hours, or until chicken falls off bones. Cool slightly, then separate chicken from bones, discarding bones. Add chicken pieces and rice to soup, heat for 5 minutes and serve.

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 243
  • Calories from Fat 47
  • Total Fat 5.2g 8 %
  • Saturated Fat 1.2g 6 %
  • Trans Fat 0.0g 0 %
  • Protein 36g 72 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 100mg 33 %
  • Sodium 1,394mg 58 %
  • Total Carbohydrates 13g 4 %
  • Dietary Fiber 1.9g 8 %
  • Sugars 2.8g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Just some questions...what about the skin on the chicken. Remove before boiling or after. When the chicken and veggies have been boiled that long, isn't all the flavor gone. Throw them away and add fresh chicken and veggies? I've heard that browning the chicken first adds a lot of flavor. If anyone can help me with these questions I'd certainly appreciate it. I need this soup and the canned stuff has too much sodium and other preservatives that aren't allowed in his diet.

Cooking the chicken with the skin on adds fat to the soup, but also adds flavor. If sodium is an issue, you should use a low sodium chicken broth instead of water and chicken base. That chicken base is loaded with salt. I absolutely agree with you about the veggies I would cook the chicken first, remove it and then add the veggies. When the veggies are cooked, add the cut up chicken and the rice to heat through.

Hate to tell ya, but that's not wild rice in that video.


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.


Steakhouse Onion Quiche

We've taken quiche to a whole new level with our Steakhouse Onion Quiche recipe. You won't believe the savory flavors that melt together in your mouth! There's so much steak and ooey gooey cheesiness in this one dish that the family just won't be able to resist.

About Mr. Food Advertise on FAQ Contact Us Privacy Policy Press Room Terms of Service Keyword Index Find Us on TV Today's Recipe Subscribe Unsubscribe Site Map RSS

---- 1 ----