Chicken and Wild Rice Soup



8 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 345
Caloriesfromfat 24 %
Fat 9.3 g
Satfat 3.1 g
Monofat 3.8 g
Polyfat 1.6 g
Protein 27.5 g
Carbohydrate 37 g
Fiber 3.9 g
Cholesterol 63 mg
Iron 1.8 mg
Sodium 283 mg
Calcium 36 mg


6 cups water
2 cups uncooked wild rice
3 thick-cut bacon slices, chopped (about 3 ounces)
5 cups thinly sliced red onion (about 1 large)
1/4 cup port or other sweet red wine
3 cups shredded roasted chicken breast (about 1 pound)
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper


Bring 6 cups water to a boil in a medium saucepan, and stir in wild rice. Reduce heat; simmer, partially covered, 35 minutes or until rice is tender. Drain and set aside.

Place bacon in an 8-quart stockpot over medium heat. Cook 10 minutes or until bacon begins to crisp, stirring frequently. Add onion; increase heat to medium-high. Cook 10 minutes or until golden brown, stirring frequently. Add port, and simmer 8 minutes or until port evaporates. Add stock; simmer 5 minutes. Stir in rice, chicken, and remaining ingredients, and simmer 5 minutes or until thoroughly heated.