Cream of Wild Rice Soup


Saute onions, carrots, and celery in margarine. Stir in flour until blended. Gradually add broth, stirring slowly. Stir in rice, chicken, seasonings. Bring to a boil and cook a few minutes until thickened. Stir in milk, heat 3-5 minutes longer.

Servings: 10
Nutritional Information: 10 one-cup servings at 4 points for those who follow Weight Watchers

Submitted By: Kelly
Original Source:

I found that this was a lot thicker soup (yum!) after sitting in the fridge overnight.

Additional Comments:
Laura (L2A) - This is the most delicious soup I think I've ever had! I highly recommend it! I double the chicken and veggies when I make it, it's a bit heartier and fills you up faster.

Dellaina - Oh man oh man! This soup is so good, I'll be sad when it's gone. I used about 2 pounds of boneless skinless chicken thighs (chopped, from dinner last night) and it was so yummy. It's definitely a regular around here from now on.
Decided to chop 3 big stalks of celery and 1 1/2 pounds of carrots rather than just shredding one carrot. Yuh-hum! Made it so much more filling.

Christina - Thank you so much for this simple recipe that taste amazing!! I had leftover turkey in my freezer for thanksgiving so I used that instead of chicken... Turned out perfect:-)

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