Wild Rice and Chicken Soup

Kitchen Tested
  • Yield 6 cups

No one will complain about leftovers when they're cleverly disguised in a tempting soup like this one. The wild rice soaks up the sherry and chicken broth in a decadent soup filled with tender chicken.


4 tablespoons (1/2 stick) light stick margarine
1/2 cup chopped onion
1/2 cup finely chopped peeled carrots
1/2 cup all-purpose flour
3 cups canned fat-free chicken broth
1 (6-ounce) package long-grain and wild rice
1 cup chopped cooked chicken or turkey
3 tablespoons sherry


  1. In a large pot, melt the margarine over medium heat and saute the onion and carrots until tender, about 5 minutes. Stir in the flour. Gradually add the broth and let the mixture come to a boil, stirring constantly.
  2. Meanwhile, prepare the rice according to package directions, omitting any oil and salt. Add the cooked rice and cooked chicken to the onions and carrots and simmer 5 minutes. Add the sherry. If the soup gets too thick, add more chicken broth or water. Boil 1 minute.



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