Chicken and Wild Rice Soup
User Reviews
5
-
Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
307 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 starts by sautéing carrots, onion, and celery in butter until softened and lightly browned. Flour is then incorporated to create a roux base. Wild rice and cubed chicken are added along with chicken broth, and the mixture is simmered until the rice is tender and the chicken is cooked through. Finally, heavy cream is stirred in to enrich the broth, creating a creamy, smooth consistency. The soup is seasoned with salt and pepper to taste.
The soup has a creamy texture balanced by the toothsome bite of wild rice and tender chicken pieces. The slow simmer allows flavors to meld and the broth to thicken slightly. The combination of butter, cream, and vegetables contributes to a savory, comforting flavor profile.
This soup is best served hot and can be reheated gently as it thickens upon cooling. It works well as a standalone meal or a hearty starter. Adjust seasoning to preference before serving to suit taste.
Ingredients
- 4 tbsp butter unsalted
- 1 cup carrot diced into small cubes
- 1 cup yellow onion diced into small cubes
- 1 cup celery chopped
- 3/4 cup wild rice
- 1/3 cup all-purpose flour
- 1 lb chicken breast cut into small cubes, boneless
- 8 cups chicken broth low sodium
- 1/2 tsp salt or to taste
- 1 tsp black pepper or to taste, ground
- 1 cup heavy whipping cream
Instructions
- Preheat a soup pot or Dutch Oven to medium heat. Saute carrots, onions, and celery in butter until golden brown.
- Add flour and stir until the flour is fully incorporated and the raw flavor is cooked out (about 2 minutes).
- Add wild rice, chicken and season with salt and pepper. Pour 8 cups chicken broth over the ingredients and let everything simmer for 30 minutes, or until rice is cooked to your desired doneness.
- Slowly pour in heavy cream, continuously stirring to create an even texture.
- Cook the soup for about 5 more minutes on medium-low. Season to taste with salt and pepper if necessary. Serve the soup while it’s hot! When it cools down, it will thicken up. Reheat it to loosen up the broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbs | 20g | |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 92mg | 31% |
| Sodium | 322mg | 13% |
| Potassium | 415mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3359IU | 67% |
| Vitamin C | 4mg | 4% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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