Chicken Wild Rice Soup
40 mins (prep 10, cooking 30)
10 ingredients
6 servings
I got this from a Quick Cooking magazine and it has become a favorite. If you have leftovers, you may need to add additional water when reheating because it gets pretty thick after it is refrigerated. 3/5/10--I went back and looked at my original recipe. I tweaked this by upping the veggies, and I probably use more chicken as Hokies suggested. I usually am pretty sloppy with my measurements on this one, so feel free to add more than the one cup!

Categories:  <-60-mins , soups-&-stews , time-to-make ,
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Serving Size (343.59 g)
Servings 6
Amount per Serving
Calories 301.4 Calories from Fat 69.48
% Daily Value *
Total Fat 7.72g 71.24%
Saturated Fat 1.58g 47.41%
Trans Fat 0.0g %
Cholesterol 17.75mg 35.49%
Sodium 277.75mg 69.44%
Total Carbohydrate 46.58g 93.15%
Dietary Fiber 4.19 g 100.66%
Sugars 1.81 g %
Protein 13.58g 162.98%
Vitamin A 6.26IU% Vitamin C 1.95mg%
Calcium 31.66mg% Iron 2.09mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
soup, celery ribs, medium carrots, cream of chicken soup