Chicken and Wild Rice Soup
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
20 mins
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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
Description
Chicken and Wild Rice Soup brings together cooked wild rice with sautéed celery, carrots, onion, and garlic, creating a flavorful base enriched by butter and flour for a slight thickness. Chicken broth and bouillon deepen the savory broth, while dried herbs like thyme, sage, and rosemary contribute aromatic notes. Poached chicken adds protein and texture, complemented by evaporated milk to create a creamy consistency without heavy cream.
The soup offers a balance of chewy wild rice, tender chicken, and softened vegetables in a broth that carries herbal and savory flavors. It can be served as a hearty lunch or dinner dish. Leftovers reheat well and maintain the creaminess.
Notes in the recipe suggest alternatives such as using different wild rice brands or vegetarians substituting vegetable broth. Slow cooker instructions enable a hands-off preparation method, while the soup yields about nine cups, roughly six servings.
Ingredients
- 2 cups wild rice cooked
- 2 Tablespoons olive oil
- 2 ribs celery , diced
- 2 carrot diced
- 1 yellow onion , chopped
- 1 clove garlic , minced
- 5 tablespoons butter unsalted
- 1/3 cup all-purpose flour
- 6 cups chicken broth low-sodium
- 2 teaspoons chicken bouillon paste , better than bouillon base
- 1/4 teaspoon thyme dried
- 1/4 teaspoon sage dried
- 1/4 teaspoon rosemary dried
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1 1/2 pounds chicken breast or thighs, boneless skinless
- 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
- The recipe yields about 9 cups of soup; serve approximately 1½ cups per person.
- Use your preferred wild rice blend, cooked in chicken broth for added flavor; leftover cooked rice also works.
- For a slow cooker version, sauté vegetables first, combine with broth, chicken, and seasonings, then cook low for 3-4 hours or high for 2 hours; add milk and rice at the end.
- To make a vegetarian version, omit chicken and substitute vegetable broth.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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