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Ready in 40 minutes! Light cheese and a flour-and-milk mixture keep this soup creamy but surprisingly low in fat. Make a batch and reheat throughout the week for effortless and satisfying meals.
Hi I’m Holly food editor at my recipes calm dinner tonight we’ll show you how to make a healthy and delicious supper in less than 45 minutes hi I’m Holly food editor at my recipes calm for dinner tonight I’m making chicken and wild rice soup from Cooking
Light this is a creamy and hearty soup that uses ingredients like quick cooking rice and chopped cooked chicken to get this dish on the table in less than 25 minutes this is perfect for those cold nights when I really want some soup but I don’t want to open a can start by
Cooking the rice now traditional wild rice takes about 45 minutes to cook so I’m using the quick cooking variety to cut my time way down while the rice cooks saute onion and garlic in a large Dutch oven for about 3 minutes or until it’s soft once the onion and garlic are
Brown add chicken broth and then add cubed peeled potato crank up your heat and bring this mixture to a boil combine 2 percent milk with flour and whisk those together well now I’m using 2 percent milk versus skim because it’s gonna add just a little bit more body to
The soup make sure to use 2 percent that’s important for this recipe once your potatoes are tender add the milk mixture to the pot give this a stir and let it cook for about 5 more minutes or until the broth thickens slightly once the soup is thick and you can tell
Because it coats the back of your spoon turn off the heat or remove your pot from the heat source and stirring cube cheese until it melts this is already starting to smell so good I want to add my other ingredients it’s going to be amazing so add the wild rice that’s
Already cooked chopped cooked chicken and then stir in just a little salt and pepper and I’m ready to go I’ve got everything set up so the only thing left to do is eat the soup into your bowl and then top with some parsley for a little color and
Add some fresh ground pepper mmm the wild rice gives the soup almost a little bit of a nutty flavor so it holds its body better than a white rice would you can find this recipe and other quick soup recipes on my recipes calm enjoy your dinner tonight
17 Comments
loveeeee it =] i want to be a chef reallly bad!!
When she says 2% milk, she means 2% fat. In America, they have lots of different types of milk with different fat levels. You could use any milk you like. 🙂
She provided the link to the recipe.
boo… i stopped watching at 1:00 when i seen add chicken broth and canned potatos…… Fresh potatos can be done just as fast and i would use the real chicken for the broth… not some corporation factory processed can broth yucky and bad for your health… GMO
totally agree with you on the healthier options but she never specified that you must use canned potatoes or processed chicken broth…she's just giving a recipe on what ingredients to use and when and how to use them…its your choice whether you want to use canned potatoes versus the fresh ones or processed chicken broth versus homemade chicken broth..she's just also trying to cater to those who don't have much time on their hands to whip up something from scratch
She never said canned potatoes or broth. She said peeled, cubed, potatoes. Then crank up heat to boil them. If they were canned that would not be necessary. They would only need to be warmed bc they are already cooked and soft from a can. Someone paid really poor attention lol.
I dont think rice n soup is good.. rice soup = fail usually
I've made this before you can boil the chicken to make the broth
omg <3
this made me hungry mmmm yumm
have anyone try this without the milk ?
Yum! Yum! does that ever look good!
I substituted the potatoes for chicken since potatoes bloats me but otherwise, this looks delicious… thank u for posting. its still hot in south fla. but is Fall and i am ready for soup !!
Link to recipe doesn't work.
http://www.myrecipes.com type in chicken and wild rice soup in the find a recipe bar….
Wild rice will cook differently, depending on weather it is commercially produced or natural wild rice harvested off of the lake. Commercial rice @ 45min to 1 hr. Natural wild rice is about 30 min.
Awesome