Chicken and Wild Rice Soup (1)


Soup, Chili & Stew
Chicken and Wild Rice Soup

Primary Media

Bowl of Chicken and Wild Rice Soup

User Rating

3.75 out of 5 stars
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8 ratings

Recipe Data


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    Servings and Ingredients

    Serves 6
    2 tbsp. Hy-Vee unsalted butter
    ½ c. finely chopped onion
    ½ c. finely chopped celery
    ½ c. finely chopped carrots
    ½ c. finely chopped mushrooms
    1 (6 oz) pkg Uncle Ben's long grain and wild rice
    1 (32 oz) container Hy-Vee low-sodium chicken broth, divided
    1 lbs. chopped, cooked chicken breasts
    ¾ c. Hy-Vee shredded Parmesan cheese
    Hy-Vee salt and Hy-Vee pepper, to taste


    1. In a 5-quart Dutch oven melt butter over medium heat. Cook onion, celery, carrots and mushrooms about 7 minutes until vegetables are softened and mushrooms have given up moisture.
    2. Stir in long grain and wild rice, seasoning packet and 2-1/4 cups chicken broth. Bring to a boil and simmer, covered, for 25 minutes or until rice is tender.
    3. Stir in chicken and remaining chicken broth. Simmer an additional 5 minutes. Stir in cheese before serving. Season with salt and pepper.

    Nutrition facts


    290 Calories per serving

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 70mg
    • Sodium: 1060mg
    • Total Carbohydrates: 24g
    • Protein: 29g

    Daily Values

    Vitamin A 40%
    Vitamin C 6%
    Iron 10%
    Calcium 25%

    Recipe Source:

    Hy-Vee Seasons Fall 2008.