Chicken Wild Rice Soup
By Addie
"Because this warming soup takes advantage of several convenience items, it's very quick to make," assures Gayle Holdman from Highland, Utah. "It's perfect for casual entertaining, because you can keep it warm in the slow cooker. The pot is always scraped clean."
Ingredients
- 5-2/3 cups water
- 1 package (4.3 ounces) Uncle Ben's Long Grain and Wild Rice Mix
- 1 envelope Lipton chicken noodle soup mix (from box)
- 1 celery rib, chopped
- 1 medium carrot, chopped
- 1/3 cup chopped onion
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 1 cup cubed cooked chicken
Preparation
Step 1
In a large saucepan, combine water, rice with contents of seasoning packet and soup mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in the celery, carrot and onion.
Cover and simmer for 10 minutes. Stir in chicken soup and chicken. Cook 8 minutes longer or until rice and vegetables are tender. Yield: 5 servings.
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REVIEWS:
I add only two things that I believe made a great difference and that was a can of 12.5 oz. kirkland breasts and I used a rice measuring 1/2 cup each of brown and white rice. My wife loves it and so do I !!Thank You for a wonderful tasting soup.
So Easy and we all loved the flavor!
Very easy to make. Really good. I don't eat much soup, but with this recipe, I think that will change and it works perfectly with my diet.
The soup has a nice texture but lacks flavor.
I feel like the odd one out. I followed the recipe to a "T" except that I added only 5 cups of water (it seemed like a lot of water). I was so disappointed in this soup. It was so bland, and tasted like cream of chicken soup with rice in it. I couldn't bear to throw away the whole pot, so this morning I salvaged it by adding some garlic powder and cayenne pepper. Not bad. So it gets three stars, but I won't be making it again.
LOVE IT! So yummy and easy to make!
This soup was SOOOO good! My husband and I are completely hooked on it and the best part is that it is filling, quick, and inexpensive to make!
This recipe was so simple and very, very good. Was a good portion size to feed three adults for two days!! Usually when I have soup, it is always better the second day. This was not the case for this soup, definitely best the first day!
This was wonderful. I will make it again ,& again. The grandkids loved it also!!!!
This came out so much better than I'd expected! I substituted two cups of chicken broth for two of the cups of waters and only used one can of condensed chicken soup. It was absolutely delicious. With a splash of cayenne pepper this is a perfect meal for a cold. It tasted wonderful even before I added the soup so I think I will try it without next time to see which I like better.
One thing I did notice was that it probably could have benefited from another five minutes of simmering.
Quick, easy, even the kids like it!
I double this recipe, use leftover turkey, chicken or frozen chicken strips, frozen carrots, frozen chopped onions. Sometimes I add corn. It is fine to delete the celery. It is so easy and tastes so good!
My youngest isn't a fan of soup but this is his favorite!
I've loved this Chicken Wild Rice Soup since I first saw it in Taste of Home. I make it all the time and love it each time I make it. It's especially good on a cold night.
I've been making this one for several years since I found it in the Jan/Feb 2002 magazine. My daughter who was 4 years old at that time, loved it so much that she came to describe how much she love me by her love for the soup. She would often say, "I love you more than chicken rice soup!" It's hard to top a compliment like that.