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Quick Chicken & Wild Rice Soup

My mother-in-law raves about the chicken and rice soup we serve at our house. I tweaked the recipe several times to get it just right. —Teresa Jacobson, St. Johns, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings (2 quarts)

Ingredients

  • 1 package (6.2 ounces) fast-cooking long grain and wild rice mix
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 medium carrot, finely chopped
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 3 cups 2% milk
  • 1-1/2 cups chicken broth
  • 2 cups cubed cooked chicken

Directions

  • Cook rice mix according to package directions.
  • Meanwhile, in a large saucepan, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 1-2 minutes.
  • Stir in chicken and rice mixture; heat through.
Nutrition Facts
2 cups: 465 calories, 15g fat (7g saturated fat), 94mg cholesterol, 1095mg sodium, 50g carbohydrate (12g sugars, 2g fiber), 32g protein.

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