Cantaberry’s uses a restaurant product, Sysco’s Long Grain and Wild Rice Blend, to make this soup. For home cooks, they suggest using Uncle Ben’s Country Inn Chicken and Wild Rice instead. The cooked chicken in the soup is from their slow-roasted chicken.
Bruner credits the former owners of Cantaberry’s for the original recipe and says the diners there are responsible for its continued place on the menu. “The Chicken and Wild Rice Soup was always a customer favorite, so we decided to put it on the menu every day.”
Cantaberry’s Chicken and Wild Rice Soup
4 cups hot water
1 (5-ounce) package Uncle Ben’s Country Inn Chicken and Wild Rice, with seasoning packet
1 3/4 cups heavy cream
6 teaspoons chicken bouillon powder
1 cup shredded cooked chicken
In a large saucepan, combine hot water and wild rice mix and its seasoning packet. Add heavy cream and bouillon powder. Bring to a boil and cook until thickened. Stir in chicken and serve hot. Makes: 7 cups
Per 1/2-cup serving: 156 calories (percent of calories from fat, 66), 5 grams protein, 8 grams carbohydrates, trace fiber, 12 grams fat (7 grams saturated), 49 milligrams cholesterol, 290 milligrams sodium.