Grilled Chicken Wild Rice Soup

This hearty soup is comfort food without the calories. Using fat free evaporated milk in place of cream, it still has plenty of flavor.
  • Prep Time 10 minutes
  • Cook Time 20 minutes
  • Serves 6
  • Calories 370
  • Calories 370
  • Total Fat 6 g
  • Cholesterol 85 mg
  • Sodium 880 mg
  • Total Carbohydrate 43 g
  • Protein 35 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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  • 22 ounces
  • 1 box long grain and wild rice
  • 1 tablespoon olive oil
  • 8 ounces mushrooms, quartered
  • 1-1/2 cup red onions, chopped
  • 1 cup celery, chopped
  • 1 cup carrot, chopped
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon dried thyme
  • 2 cups water
  • 2 cans fat free, low sodium chicken broth, 15.75 ounce cans
  • 12 ounces fat free evaporated milk

Cooking Instructions

  1. Prepare rice according to package directions.
  2. Prepare Tyson® Grilled & Ready® Chicken according to package directions
  3. While rice is cooking, heat olive oil in a medium-sized sauce pot over medium heat.
  4. Sauté mushrooms for about 3 minutes.  Add onions, celery and carrots.  Sauté for an additional 5 minutes, or until onions become translucent.  Add garlic and continue cooking for 1 minute.
  5. Stir in flour, tarragon, and thyme and cook for 1 minute stirring frequently.  Add water, broth and evaporated milk to the pot.  Bring mixture to a boil while stirring every other minute. 
  6. Reduce heat and simmer for about 10 minutes, or until slightly thick.
  7. Stir in cooked rice and chicken.  Cook until heated through. 
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