Everyone in Minnesota loves Chicken Wild Rice Soup. It is a staple on many Minnesota restaurant menus and every family has their favorite recipe. I have a recipe on this blog called “World’s Best Chicken Wild Rice Soup” and it is! Unfortunately it is loaded with fat and calories. I have found a new recipe that I love almost as much and it is much kinder to the waist line. Try it and I am sure you will agree. It will become your family’s second favorite Chicken Wild Rice Soup Recipe.
- 6 to 8 cups chicken broth, homemade or canned
- 1/2 pound fresh mushrooms, chopped
- 1 cup finely chopped celery
- 1 finely chopped carrots
- 1/2 cup finely chopped onion
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1 teaspoon dried thyme
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 3 to 4 cups cooked wild rice
- 2 cups cubed cooked chicken
- 2 to 3 cups raw spinach leaves, optional
Combine the chicken broth with all ingredients except the chicken, wild rice, and spinach. Simmer for 1/2 to 1 hour. Add chicken and wild rice and cook for 5 to 10 more minutes. Then add the spinach leaves and serve.
I like to use a leftover roasted or broasted chicken carcass to make the broth. I usually add some canned broth, too.
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