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Wild Rice with Broccoli Soup

4.8 | 6 Reviews
Total Time:Prep: 5 min. Cook: 30 min.

By Taste Of Home Editorial Team

Recipe by Martha Pollock

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 15, 2023

I love soup and serve it often. My sister gave me this delicious recipe that's surprisingly low in fat. It cooks up in no time. —Martha Pollock, Oregonia, Ohio

TEST KITCHEN APPROVED

Wild Rice with Broccoli Soup

4.8 | 6 Reviews Add your review
Yield:6 servings
Prep:5 min
Cook:30 min
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Ingredients

  • 5 cups water
  • 1 package (6 ounces) long grain and wild rice mix
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1-1/2 cups fat-free milk
  • 1 package (8 ounces) fat-free cream cheese, cubed
  • 1/4 teaspoon salt
  • 3 cups frozen chopped broccoli
  • 1 large carrot, shredded
  • 1/4 cup sliced almonds, toasted
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Directions

  1. In a large saucepan, combine the water and rice mix with contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
  2. Add the soup, milk, cream cheese and salt; stir until cheese is melted. Add broccoli and carrot; cook over medium-low heat for 5-6 minutes or until vegetables and rice are tender. Sprinkle with almonds.

Nutrition Facts

1-1/2 cups: 232 calories, 5g fat (1g saturated fat), 10mg cholesterol, 927mg sodium, 35g carbohydrate (0 sugars, 3g fiber), 14g protein.
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