Cream of Chicken Wild Rice Asparagus Soup

Diet types:
  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe submitted by DaVita dietitian Brenda from Washington.

Portions: 8

Serving size: 2 cups


  • 1/2 cup wild rice
  • 2 cups hot water
  • 6-1/2 cups low-sodium chicken broth
  • 1/4 cup unsalted butter
  • 3 garlic cloves
  • 1/2 cup onion
  • 1 cup carrots
  • 2 cups asparagus
  • 1/2 cup all-purpose flour
  • 1/2 cup extra dry vermouth
  • 2 cups cooked chicken
  • 1/2 teaspoon thyme
  • 1 bay leaf
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • fresh ground pepper to taste
  • 4 cups liquid nondairy creamer
  • 2 tablespoons chives


  1. Soak wild rice in hot water for 30 minutes, then drain. 
  2. In a saucepan, combine wild rice and 2 cups chicken broth. Bring to a slow boil and reduce heat to a simmer. Cook for about 45 minutes, covered. 
  3. Remove from heat, allow rice to sit, covered, for additional 15 minutes. Set aside and let cool.
  4. Mince garlic. Dice onion, carrots and asparagus.
  5. In a Dutch oven, melt butter and sauté the garlic and onion until tender. Add carrots and asparagus. Continue to cook until tender. 
  6. Mix in flour and cook over low heat for approximately 10 minutes, stirring frequently. 
  7. Pour in remaining 4-1/2 cups chicken broth and vermouth. Using a wire whisk, blend until smooth.
  8. Dice chicken into small pieces. Add chicken and seasonings to vegetables, and then slowly add the nondairy creamer. Simmer for 20 minutes. 
  9. Fold in prepared wild rice, and serve. Top with chives as a garnish if desired. 

Nutrients per serving

  • Calories  385
  • Protein  18 g
  • Carbohydrates  31 g
  • Fat  21 g
  • Cholesterol  42 mg
  • Sodium  315 mg
  • Potassium  415 mg
  • Phosphorus  209 mg
  • Calcium  37 mg
  • Fiber  2.0 g

Renal and renal diabetic food choices

  • 2 meat
  • 1 starch
  • 1 nondairy
  • 1 vegetable, medium potassium

Carbohydrate choices


Helpful hints

  • Steps 1 through 3 can be done up to 24 hours ahead; refrigerate cooked rice until ready to use.
  • Count as 1 cup fluid if you are on a fluid restriction.
  • Omit the salt if reduced-sodium broth is used instead of low-sodium broth.
  • A two-cup serving is meal size portion. For an appetizer portion decrease serving to 3/4 cup. (153 cal, 7 g protein, 12 g carbohydrate, 8 g fat, 120 mg sodium, 158 mg potassium, 80 g phosphorus).

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2 Comments | Average User Rating:
Cream of Chicken Wild Rice Asparagus Soup
olijoe1 says:

This is fantastic.....even my son liked it and he doesn't like asparagus. I have also made it with green beans instead and it comes out just as good. I disagree with MGD2Lite's review...maybe you need to add more of the seasonings?

Jun. 05, 2013, 5:54 PM - Inappropriate review?
Cream of Chicken Wild Rice Asparagus Soup
MGD2Lite says:

BLAND is not a descriptive enough runny wallpaper glue with 'chunks' in it...very expensive to make for no flavor at all...this one's a dud.

Feb. 29, 2012, 3:16 PM - Inappropriate review?

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