Wild Rice and Chicken Soup | Midwest Living
More
Close

Wild Rice and Chicken Soup

Recipe finder

Wild Rice and Chicken Soup

5
Login to rate this recipe.
  • Makes: 8 to 10 servings
  • Prep 20 mins
  • Slow Cook 6 hrs to 8 hrs on low or 3 to 4 hours on high

Login to save this recipe

This light soup makes a great starter course or full meal when paired with a salad. If you dont have leftover chicken around, swap in a rotisserie chicken or leftover turkey.

Ingredients

  • 2 1/2 cups chopped cooked chicken
  • 2 cups sliced fresh mushrooms
  • 1 cup coarsely shredded carrots
  • 1 cup sliced celery
  • 1 10 3/4 - ounce can reduced-fat and reduced-sodium condensed cream of chicken soup or cream of mushroom soup
  • 1 6 - ounce package long grain and wild rice mix
  • 5 cups reduced-sodium chicken broth
  • 5 cups water
  • Celery leaves (optional)

Directions

  1. In 5- to 6-quart slow cooker, combine cooked chicken, mushrooms, carrot, celery, cream of chicken soup, rice mix and the contents of the rice seasoning packet. Gradually stir in chicken broth and the water.
  2. Cover slow cooker; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Garnish with celery leaves, if you like.

Nutrition Facts

(Wild Rice and Chicken Soup)

Servings Per Recipe 8, Riboflavin (mg) 0, Monosaturated fat (g) 1, Niacin (mg) 7, vit. C (mg) 2, Trans fatty acid (g) 0, Thiamin (mg) 0, carb. (g) 23, Fat, total (g) 5, chol. (mg) 42, sat. fat (g) 1, pro. (g) 18, cal. (kcal) 203, sugar (g) 2, vit. A (IU) 2284, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, fiber (g) 2, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 875, Polyunsaturated fat (g) 1, Potassium (mg) 372, calcium (mg) 40, iron (mg) 1

Add Your Comment