Chicken and Wild Rice Soup
User Reviews
5
Chicken and Wild Rice Soup
Description
Chicken and Wild Rice Soup brings together cooked shredded chicken and a cooked wild rice blend with a rich broth. Starting with crisped bacon, the rendered fat is used to sauté diced onion, carrots, and celery until tender, then garlic is briefly added for depth. Coating the vegetables with flour helps thicken the soup once the chicken broth is whisked in. After simmering, shredded chicken and wild rice are stirred in to warm through. Heavy cream is added near the end to impart creaminess and smooth texture, while fresh chopped parsley adds herbaceous brightness. Reserved bacon bits are sprinkled on top for savory, crisp accents that contrast with the creamy soup.
The flavor is a balance of smoky bacon, earthy wild rice, and mild seasoned chicken, anchored by aromatics and creamy finish. The texture combines tender chicken, the bite of cooked wild rice, and softened vegetables. Bringing the soup to a simmer and finishing with cream ensures warmth and richness without heaviness.
This soup works well as a standalone lunch or dinner hearty enough to satisfy. It pairs well with crusty bread to soak up the broth. The inclusion of wild rice adds a nutty note and chewy texture not present in plain white rice.
Cooked chicken can be rotisserie or leftovers, lending versatility to the recipe. Using a wild rice blend introduces a mix of rice textures and colors. Adjust seasoning at the end to taste, considering salt and pepper. Storing leftovers in an airtight container in the fridge keeps it good for several days, and reheating gently prevents curdling the cream.
Ingredients
- 4 lices Bacon chopped
- 1 onion diced
- 2 carrot peeled, halved and sliced
- 2 talks celery thinly sliced
- 1 teaspoon garlic minced
- 1/3 cup flour
- 5 cups chicken broth
- 2 cups chicken cooked shredded
- 1 1/2 cups wild rice cooked
- 3/4 cup heavy cream
- salt to taste
- black pepper to taste
- 2 tablespoons parsley chopped, fresh
Instructions
- Heat a large pot over medium high heat. Add the bacon, and cook for 4-5 minutes, stirring occasionally, until crispy and browned.
- Remove the bacon from the pot with a slotted spoon and drain on paper towels. Reserve for later.
- Add the onion, carrots and celery to the bacon fat in the pot. Cook for 5-6 minutes or until just tender. Season to taste with salt and pepper. Add the garlic and cook for 30 seconds.
- Add the flour to the vegetables, stirring to coat the vegetables evenly. Cook for 1 minute.
- Slowly add the chicken broth to the pot, whisking until smooth. Bring to a simmer.
- Add the chicken and rice to the pot and cook for 5-7 minutes or until heated through.
- Add the cream to the pot and simmer for another 4-5 minutes. Taste the soup and add more salt and pepper if needed. Stir in the parsley.
- Serve the soup immediately, topped with the reserved bacon.
Notes
- Use any cooked chicken available such as rotisserie or leftovers to simplify preparation.
- A wild rice blend may include a mix of long black, brown, and red rice for variety in color and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 29g | 10% |
| Protein | 24g | 48% |
| Fat | 20g | 31% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 129mg | 43% |
| Sodium | 658mg | 27% |
| Potassium | 691mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 5865IU | 117% |
| Vitamin C | 21.2mg | 24% |
| Calcium | 76mg | 8% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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