Recipes and Cooking Chicken and Wild Rice Soup 5.0 (7) Of course chicken and wild rice are a key part of this soup recipe, but don't skip out on the veggies, either. Carrots, onion, and celery all help makes this chicken soup delicious and better for you than other recipes. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 2, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 55 mins Total Time: 1 hrs 25 mins Servings: 4 Jump to Nutrition Facts Ingredients ½ cup finely chopped carrot (1 medium) ½ cup finely chopped onion (1 medium) ½ cup finely chopped celery (1 stalk) 1 tablespoon butter or margarine 4 cup chicken broth ¾ cup wild rice, rinsed and drained 12 ounce skinless, boneless chicken breast halves, cut into 3/4-inch pieces 2 tablespoon all-purpose flour 2 tablespoon butter or margarine, softened 2 cup half-and-half or light cream Salt Ground black pepper Directions In a large saucepan cook and stir carrot, onion, and celery in the 1 tablespoon hot butter for 4 to 6 minutes or until tender. Add broth and wild rice. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Add chicken. Cover and simmer for 20 to 25 minutes more or until wild rice is tender. In a small bowl combine flour and the 2 tablespoons softened butter to make a smooth paste. Stir the flour mixture into the rice mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add half-and-half. Cook and stir over medium heat until heated through. Season to taste with salt and pepper. Rate it Print Nutrition Facts (per serving) 479 Calories 24g Fat 36g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 479 % Daily Value * Total Fat 24g 31% Saturated Fat 14g 70% Cholesterol 119mg 40% Sodium 1213mg 53% Total Carbohydrate 36g 13% Protein 30g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.