Chicken and Wild Rice Soup

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 345
  • Calories from fat: 24%
  • Fat: 9.3g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.6g
  • Protein: 27.5g
  • Carbohydrate: 37g
  • Fiber: 3.9g
  • Cholesterol: 63mg
  • Iron: 1.8mg
  • Sodium: 283mg
  • Calcium: 36mg


  • 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
  • 6 cups Brown Chicken Stock
  • 3 cups shredded roasted chicken breast (about 1 pound)
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  1. 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.
  2. 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.
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