Chicken Wild Rice Soup

This chicken wild rice soup is chock full of chicken, onions, wild rice and is warm and filling. 20160108_180731-1.jpg

Courtesy of My Recipes

I love a thick, flavorful, and warm soup. It warms me to the core. And living in the upper-Midwest warmth is a hot (pun intended) commodity!

Just look at that luscious, velvety goodness!


  • 1 cup uncooked quick-cooking wild rice
  • Cooking Spray
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 3 cups fat-free, low sodium chicken broth
  • 1 ½ cups peeled and cubed baking potato
  • 3 cups 2% milk
  • 1/3 cup all-purpose flour
  • 10 oz shredded sharp cheddar cheese
  • 2 cups cooked,skinless, boneless chicken breast roughly shredded
  • 1/2 tsp black pepper
  • 1/4 tsp salt


  1. Cook rice according to package directions, omitting salt and fat.
  2. Heat large Dutch oven over medium-high heat. Coat pan with cooking spray.
  3. Add onion and garlic, saute 3 minutes.
  4. Add broth and potato; bring to a boil.
  5. Cover and reduce heat, simmer for 5 minutes or until potato is tender.
  6. Combine milk and flour, stirring well with a whisk.
  7. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly.
  8. Remove from heat; add cheese, stirring until cheese melts.
  9. Stir in rice, chicken, pepper, and salt.