Chicken and Wild Rice Soup
User Reviews
5
Chicken and Wild Rice Soup
Description
This soup begins by melting butter in olive oil and sautéing diced onions, sliced mushrooms, celery, and minced garlic until soft and translucent. Flour, thyme, salt, and black pepper are then stirred in to create a light roux that thickens the broth. Gradual addition of chicken broth and gentle boiling develops a slightly thickened base before adding cooked diced chicken and prepared wild rice.
Half-and-half or heavy cream is stirred in at the end, warming gently to preserve the broth's smoothness without boiling, which could curdle the dairy. This results in a creamy, richly flavored soup with a balance of earthy mushroom, aromatic herbs, and tender morsels of chicken and rice.
The soup can be served garnished with fresh parsley or thyme for color and a hint of freshness. Seasoning should be adjusted to taste, considering broth saltiness, and additional herbs can be added to suit preference.
Using room-temperature cream reduces the risk of curdling when adding it to the hot soup. Half-and-half or heavy cream is preferred over milk to maintain desired texture and flavor.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 onion diced
- 8 ounces mushrooms fresh, sliced
- ½ cup celery about 1 large stalk, diced
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- ½ teaspoon thyme dried
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 cups chicken broth plus 1-2 cups extra to thin the soup if necessary
- 4 cups chicken cooked, diced
- 3-4 cups wild rice such as a box of Uncle Ben's Long Grain & Wild Rice Original recipe, or 2 microwaveable pouches of Uncle Ben's Ready Rice Long Grain & Wild Rice, cooked, prepared with seasoning mix
- 2 cups half-and-half or heavy cream, at room temperature
Instructions
- In a large Dutch oven, heat butter and olive oil over medium heat until the butter melts.
- Add the mushrooms, onion, celery, and garlic. Sauté the vegetables until the onions are translucent, about 5-7 minutes.
- Stir in the flour, thyme, salt, and pepper. Cook for 1 minute, stirring constantly.
- Gradually add the broth, stirring constantly. Bring to a boil. Once the liquid boils, cook and stir for 2 minutes, or until slightly thickened.
- Reduce the heat to low. Add the cooked chicken, cooked rice, and half-and-half or heavy cream. Stir over low heat, just until warmed through (do not boil). Taste and season with additional salt and pepper, if necessary.
Notes
- Use half-and-half or heavy cream for a creamy texture; milk is not recommended as a substitute.
- Bring cream to room temperature before adding to hot soup to avoid curdling.
- Adjust salt and herbs to taste since broth saltiness can vary.
- Garnish with fresh parsley or thyme to add color and brighten the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cups
Amount Per Serving
Calories 2103 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 210.3kcal | 11% |
| Carbohydrates | 17.3g | 6% |
| Protein | 14.6g | 29% |
| Fat | 8.2g | 13% |
| Saturated Fat | 3.3g | 17% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 2.7g | 14% |
| Cholesterol | 39.5mg | 13% |
| Sodium | 711.4mg | 30% |
| Potassium | 395.5mg | 8% |
| Fiber | 1.4g | 6% |
| Sugar | 2.2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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