Chicken and Wild Rice Soup

Recipe from Cooking Light

More From Cooking Light

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

Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken and Wild Rice Soup Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy