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low fat creamy chicken and wild rice soup

Low-Fat Creamy Chicken and Wild Rice Soup

Servings 8
Author Beautiful Eats & Things


  • 4 cups low sodium chicken broth
  • 1 can low fat cream of chicken soup
  • 1 ½ cups unsweetened almond milk
  • 2 cups frozen mixed vegetables
  • 32 ounces cooked boneless, skinless chicken tenderloin cut into pieces
  • 1 4.5 ounce package quick cooking long grain and wild rice with seasoning packet
  • Salt/pepper to taste
  • 1 tbsp fresh rosemary minced


  1. In a large pot over medium heat, combine chicken broth, cream of chicken, frozen veggies, and chicken.
  2. Bring to boil, and stir in rice and seasoning packet.
  3. Cover and reduce heat. Simmer for approximately 20 minutes, stirring occasionally until rice is tender.
  4. Reduce heat to low and stir in almond milk.
  5. Cover and cook for approximately 10 minutes. Season with salt/pepper and rosemary.
  6. Serve and enjoy!

Recipe Notes

*If you desire a thinner soup, simply add more almond milk until you reach your desired consistency!

Nutritional Information for 1 serving: Calories 230, Carbohydrates 221g, Fat 3g, Saturated Fat 0g, Protein 30g, Sugars 2g