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Chicken and Wild Rice Soup

This soup is warm and cozy, and completely essential for the blustery, wet weather of late. It's also a family favourite, and can be found on our dinner table many times between now and next March. Making ample portions, this soup provides plenty of leftovers, which often find their way into a thermos tucked with the boy's lunch boxes. This, in turn, makes life easy for me and ultra tasty for the kids. And if you're celebrating Thanksgiving this week, your leftover turkey will make a nice substitute for the chicken in the recipe. We're eating soup two or three...
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Servings:??  | Calories:2522 | Total Fat:103g  | Chol:179mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 103g
159 %
Sat Fat 53g
265 %
Total Carb 272g
91 %
Fiber 22g
88 %
Sugars 27g
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Cholesterol 179mg
60 %
Sodium 6186mg
258 %
Protein 128g
256 %
Calories:
39% Brown rice
29% Others combined
17% Coconut milk
12% Chicken breast
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

2 tbsp olive oil
3 large carrots, peeled and diced
2 celery stalks, diced
2 onions, peeled and diced
3/4 cup chopped bok choy
1 tsp curry powder
1 tsp cumin
1 1/2 cups wild rice, brown rice, basmati rice or a combination of all
8 cups chicken stock
1 can coconut milk
2 cups diced chicken breast or thigh, or a mixture of both

Directions : View recipe directions on mixingbowlkids.typepad.com
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