Chicken and Wild Rice Soup
User Reviews
5
Chicken and Wild Rice Soup
Description
The Chicken and Wild Rice Soup recipe begins by cooking the wild rice blend separately to ensure proper tenderness. Vegetables including celery, carrot, and onion are sautéed in olive oil and butter until softened and lightly browned, developing a savory base. Garlic and flour are added to create a roux, which thickens the soup once chicken broth is gradually incorporated.
Chicken breast chunks and cooked wild rice are then added to the creamy broth, which is seasoned with Italian seasoning, salt, and pepper. The soup is gently simmered to cook the chicken fully and meld flavors. Fresh parsley can be stirred in for a mild herbal note.
The texture contrasts between the creamy broth and chewy wild rice blend, along with tender chicken and softened vegetables, provide a comforting mouthfeel. The Italian seasoning and sautéed vegetables build a layered savory taste.
This soup serves 4-6 depending on portions and is adaptable to cooking time variations based on the wild rice type used. The notes suggest that cooking time varies greatly whether a true wild rice or blend is used, sometimes taking up to an hour. Approximately 1 pound of chicken breast is typical, roughly two medium-sized breasts.
Ingredients
- 3/4 cup wild rice blend see note, uncooked
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 tick celery chopped finely
- 2 medium carrot peeled & chopped finely
- 1 medium onion chopped
- 3 cloves garlic minced
- 1/4 cup flour
- 4 cups chicken broth
- 1/2 teaspoon Italian seasoning
- 1 cup heavy cream aka whipping cream
- 1 pound chicken breast cut into bite-size pieces/strips, uncooked
- salt to taste
- black pepper to taste
- 1 small handful parsley optional but recommended, chopped, fresh
Instructions
- Cook the rice according to package directions.
- Meanwhile, add the olive oil, butter, celery, carrots, and onions to a Dutch oven or soup pot over medium-high heat. Sauté for 7-8 minutes, stirring occasionally, or until softened and lightly browned. If it starts to brown too much, turn the heat down a bit.
- Stir in the garlic and flour and cook for about a minute.
- Slowly pour in the broth and stir/scrape up the browned bits from the bottom of the pot until the flour has dissolved.
- Stir in the Italian seasoning, cream, chicken, and cooked rice. Increase the heat to high, and once the soup comes to a gentle boil, give it a good stir, then reduce the heat so it's simmering and cover the pot with the lid slightly open. Simmer the soup for 8-10 minutes.
- Season with salt & pepper as needed (I am generous with both) and stir in the chopped parsley if using.
Notes
- Cooking time for wild rice varies widely depending on type; blends usually cook faster than true wild rice.
- The recipe serves 4 to 6 people, depending on portion sizes and side dishes served.
- About 1 pound of chicken breast equates to two medium breasts; slight variations in weight are acceptable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 25g | 8% |
| Protein | 22g | 44% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 106mg | 35% |
| Sodium | 732mg | 31% |
| Potassium | 559mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 4216IU | 84% |
| Vitamin C | 5mg | 6% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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