Chicken and Wild Rice Soup
User Reviews
4.9
201 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
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Servings
6
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Calories
354 kcal
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Course
Main Course, Soup
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Cuisine
American
Chicken and Wild Rice Soup
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This creamy Chicken and Wild Rice Soup recipe has tender chicken, wild rice, and chopped veggies in a delicious flavorful broth. It's the perfect soup to enjoy on a cold day and can be made on the stovetop or slow cooker!
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Ingredients
- 2 cups cooked wild rice*
- 2 Tablespoons olive oil
- 2 ribs celery , diced
- 2 carrots , diced
- 1 yellow onion , chopped
- 1 clove garlic , minced
- 5 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 2 teaspoons chicken bouillon paste , better than bouillon base
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds boneless skinless chicken breasts , or thighs
- 12 oz can evaporated milk , or use 6oz heavy cream and 6oz milk
Instructions
- Sauté Veggies: Heat a large pot over medium heat. Add oil. Once hot, add celery, carrots and onion and sauté for 3 minutes. Add garlic and sauté for 30 seconds. Add butter and flour and whisk well for 1 minute.
- Add Broth and Seasonings: Gradually stir in the chicken broth and bouillon, scraping up anything stuck to the bottom of the pot. Add thyme, sage, rosemary, salt and pepper.
- Add chicken and bring mixture to a boil. Cover the pot with a lid, reduce heat and simmer for 10 minutes, or until chicken is cooked through. Remove chicken to a cutting board and rest for 5 minutes before chopping or shredding into small pieces.
- Stir in evaporated milk and cooked wild rice. Taste broth and adjust seasonings, adding more bouillon or spices, if needed, before serving.
Notes
- Yield: Makes about 9 cups soup. Serving size is about 1 1/2 cups.
- Wild Rice: I like the Harvest Wild Rice Blend from Costco and Lundberg Wild Rice, cooked in chicken broth. Or you can cook one box of Rice-a-Roni Wild Rice. Any type of leftover cooked rice would also work great.
- Slow Cooker Instructions: Sauté veggies in skillet as directed, adding butter and flour. Pour into slow cooker, whisking in broth, seasonings and chicken. Cook on low for 3-4 hours or High for 2 hours then shred chicken and return to soup. Stir in milk and cooked rice. Taste and adjust seasonings as needed.
- Vegetarian Wild Rice Soup: Omit chicken and use vegetable broth in place of chicken broth.
Nutrition Information
Show Details
Calories
354kcal
(18%)
Carbohydrates
21g
(7%)
Protein
25g
(50%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Cholesterol
101mg
(34%)
Sodium
259mg
(11%)
Potassium
637mg
(18%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
3175IU
(64%)
Vitamin C
3mg
(3%)
Calcium
85mg
(9%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 21g | 7% |
| Protein | 25g | 50% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 259mg | 11% |
| Potassium | 637mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 3175IU | 64% |
| Vitamin C | 3mg | 3% |
| Calcium | 85mg | 9% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
201 reviews
Excellent
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