Sunday, February 13, 2011

Chicken Wild Rice Soup

Those of us from the upper Midwest are very familiar with Minnesota wild rice and probably have had several versions of chicken and wild rice soup.  My son loves this particular version so much he requested it for his birthday lunch this week.  I like to make it because I use store-bought rotisserie chicken which makes the cooking time even easier.  

1 rotisserie chicken, cooked meat removed and cubed
3 stalks celery, chopped
3 green onions, chopped
1 cup wild rice, rinsed and drained
3 14. oz cans reduced-sodium chicken broth
1 can cream of chicken and herb soup
freshly ground pepper

In a large soup pot combine celery, onion and wild rice and 2 cans of broth.  Season with freshly ground pepper.   Bring to a boil, then cover and reduce heat.  Simmer for 45 minutes.  Add cubed cooked chicken, another can of broth and cream soup.  Stir and warm for another 15 minutes.  This recipe has been adapted from Chicken and Wild Rice Soup recipe published in Midwest Living Magazine.

Come join Soup-a-Palooza with TidyMom and Dine and Dish sponsored by Bush’s BeansHip HostessPillsbury and Westminster Crackers


  1. That sounds (and looks) heavenly. I love wild rice too. :) Visiting from Tidy Mom's Soup-a-Palooza party. Hope you'll stop by my blog to say hi. :)

  2. We made this tonight! Sooo awesome and hearty! A little variation we tried: left out the cream of chicken and herb soup, added fresh diced portabella mushrooms and carrots, and used one whole yellow onion instead of green onions. Thanks for the recipe! We are loving Sunday Soup Nights, too! H2U

  3. Hi Misty - Congrats! Your number was drawn to win the Hip Hostess Apron from Soup-a-Palooza!
    When you get a moment, email me your mailing address and I'll have Deb send it out to you.
    Thanks for participating!


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