The Mailbox: Chicken and wild rice soup

By Teri Mena



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Chicken and wild rice soup

Prep time: 20 minutes

Cook time: 1 hour

Serves 8 to 10

Ann Arn of Glendora was looking for a good recipe for chicken and rice soup. Cyd Allen of Ardmore, Okla., shares this recipe that calls for the wild rice version of Uncle Ben's rice mix. This may fill the bill for Arn.

Note: The cook time does not include the time to cook the chicken or bacon.


Five 14.5-ounce cans chicken broth

1 box Uncle Ben's Wild Rice, including seasoning packet

1/2 cup chopped green onions

1/2 cup (1 stick) butter

3/4 cup flour

1/2 teaspoon salt

1/4 teaspoon poultry seasoning

1/8 teaspoon pepper

2 cups half and half

4 chicken breasts, cooked and chopped

8 slices bacon, fried crisp and crumbled

1 can cream of mushroom soup


In a saucepan, simmer the broth, wild rice with seasoning packet and green onions for 40 minutes.

In another saucepan, over low heat, melt the butter. Stir in flour, salt, poultry seasoning and pepper. Cook over low heat, stirring constantly, until bubbly. Slowly stir in half and half. Cook until thickened, then pour into broth mixture. Add chopped chicken breasts, bacon and cream of mushroom soup, stirring to combine. Cook over low-medium heat until heated through. This will thicken as it stands.

Per serving using low sodium chicken broth, based on 10 servings: 420 cal.; 30 g pro.; 27 g carb.; 21 g fat (12 sat., 7 monounsat., 2 polyunsat.); 107 mg chol.; 930 mg sod.; trace g fiber; 46 percent calories from fat.