Chicken & Wild Rice Soup - Kraft Recipes Top
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Chicken & Wild Rice Soup

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Make It

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  • 1. In a 4-quart Dutch oven, combine uncooked wild rice and spice packet, 2 cans of the broth, carrot, celery and onion. Bring to boiling; reduce heat. Simmer the soup, covered, for 35 to 40 minutes or until the rice is tender but still chewy, adding mushrooms the last 5 minutes of cooking.
  • 2. In a medium saucepan, melt butter. Stir in flour, salt and pepper. Add the remaining 1 can of broth. Cook and stir until bubbly. Cook and stir for 1 minute more; stir in whipping cream.
  • 3. Add whipping cream mixture to rice mixture, stirring constantly. Stir in chicken; heat through. Garnish each serving with chives, if you like.


This soup is a chunky main-dish soup with a creamy rich taste.

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