Creamy Chicken & Wild Rice Soup

This hearty soup makes a satisfying meal for fall or winter.

Prep Time 
Cook Time 
Total Time 
Servings 
6

Ingredients 

2/3 cup wild rice
2-2/3 cups water
1/2 teaspoon salt
3 tablespoons butter
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
1/2 cup finely chopped onions
1 carrot, finely chopped
3 tablespoons all-purpose flour
2 cans (14 ounces) fat-free, low-sodium chicken broth
1 can (12 ounces) fat-free evaporated milk
2 tablespoons dry sherry
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced fresh flat-leaf parsley for garnish

Instructions 

Rinse rice in a strainer under cold running water or in a bowl of water; drain.

Combine rice, water, and salt in medium saucepan over medium-high heat. When water comes to boil, reduce heat to low. Cover and simmer for about 50 to 60 minutes or until rice kernels are opened and slightly chewy rather than mushy. Drain well.

While rice is cooking, melt butter in Dutch oven over medium-high heat. Add chicken, onion, and carrot; stir occasionally, for about 8 minutes or until chicken is thoroughly cooked.

Add flour and stir until smooth. Gradually add chicken broth; stirring until smooth. Stir constantly until liquid comes to a boil. Then reduce heat to low and simmer, stirring occasionally, for about 5 minutes or until carrot is tender.

Add rice, milk, sherry, salt, and pepper; stir for about 1 minute or until heated through.

Garnish servings with parsley.

Tips 

For special occasions, garnish soup with toasted sliced almonds; accompany with warmed focaccia or sourdough bread wedges and a green salad dressed with your favorite light vinaigrette.

 

Variations 

It’s always best to use sherry from a liquor store rather than supermarket “cooking sherry,” which is overly salty.

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.

Cuisine 
  • Serving Size
    • Servings 
      6
  • PER SERVING
    • Calories 
      273
    • Calories from Fat 
      23%
    • Total Fat 
      7g
    • Saturated Fat 
      4g
    • Total Carbohydrate 
      25g
    • Protein 
      27g
    • Sugars 
      8g
    • Cholesterol 
      59mg
    • Dietary Fiber 
      2g
    • Sodium 
      669mg
  • DAILY VALUE
    • Vitamin A 
      61%
    • Vitamin C 
      7%
    • Calcium 
      8%
    • Iron 
      5%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1
    • Fat 
      1
    • Very Lean Meat 
      2.5
    • Milk/Skim 
      0.5
    • 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