Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

In this recipe:

based on 50 reviews
This Looks YUMMY!
25 min.
40 min.
6 servings

This hearty chicken and wild rice soup is a wonderful addition to your dinner any time of the year.


  • 1 box (6 oz.) long grain and wild rice mix, prepared according to package directions
  • 1 tablespoon vegetable oil
  • 2 (about 8 oz. total) boneless, skinless chicken breast halves, chopped
  • 2 cups (8 oz.) sliced fresh mushrooms
  • 1 1/4 cups (1 medium) chopped onion
  • 2 cloves garlic, finely chopped
  • 3 3/4 cups chicken broth, (two 14 1/2-oz. cans)
  • 1/2 teaspoon dried tarragon, crushed
  • 1/4 teaspoon dried thyme, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons cornstarch
  • 2 tablespoons dry white wine
  • Green onions, and toasted slivered almonds (optional)
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HEAT vegetable oil in large saucepan over medium-high heat. Add chicken, mushrooms, onion and garlic; cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender and chicken is no longer pink.

ADD rice, broth, tarragon, thyme, salt and pepper; bring to a boil over medium-high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened. Garnish with green onions and almonds.

* NOTE: For a lower-fat version of this recipe, substitute NESTLÉ CARNATION Evaporated Lowfat Milk for Evaporated Milk.

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Perfect Autumn Soup

Excellent rating from husband too. Easy to make. I did use 3x the amount of chicken and substituted sliced carrots for the mushrooms--what I had in the fridge. Definately will make this again

- Bettyanne Holland from Meredith, NH

Super Supper!

We both wanted soup for supper last night, and so I used this one. Wonderful, Delicious!

- Jan Wilkins from Blytheville, AR


Very good soup.

- MAXIE KESSLER from Grand Blanc, MI


This is a very hearty, flavorful soup that really is not hard to make. It is very well rounded when you add a loaf of fresh baked bread. I just love it.

- Jennifer Perkins from MILWAUKIE, OR

comfort food

Chase the winter blues away, a wonderful way to start a cool weekend.

- anne green from CARMICHAEL, CA

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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving
  • Calories: 270
  • Calories from Fat: 60
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 3.5g (17% of DV)
  • Cholesterol: 30mg (10% of DV)
  • Sodium: 1040mg (43% of DV)
  • Carbohydrates: 29g (10% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 4g
  • Protein: 14g
  • Vitamin A: 4% of DV
  • Vitamin C: 10% of DV
  • Calcium: 15% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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