Chicken and Wild Rice Soup
User Reviews
5
Chicken and Wild Rice Soup
Description
Chicken and Wild Rice Soup features a base of sautéed celery, carrots, and onion enhanced by minced garlic and fresh herbs like rosemary and thyme. The addition of flour creates a lightly thickened broth as chicken stock and wild rice simmer until tender. Shredded rotisserie chicken and fresh baby spinach add protein and nutrition, while heavy cream imparts a creamy texture and richness. Cooking the rice in the broth allows it to absorb flavors deeply, and finishing with cream provides a smooth mouthfeel that contrasts nicely with the tender vegetables and chicken pieces.
The soup offers a balanced flavor profile where fresh herbs bring brightness and the creamy base rounds out the rustic ingredients. Its moderately thick consistency makes it suitable as a main course served hot in bowls. This recipe leverages rotisserie chicken for ease without sacrificing homemade taste.
Serve this hearty soup with crusty bread or a simple side salad to make a full meal. It works well for lunch or dinner and can be gently reheated for leftovers without losing its texture.
Ingredients
- 4 tablespoons butter
- 3 celery cut into 1/2-inch pieces, ribs
- 2 carrot peeled and cut into 1/2-inch pieces
- 1 yellow onion chopped, medium
- 2 cloves garlic minced
- 1 tablespoon rosemary finely chopped, fresh
- 1 1/2 teaspoons thyme finely chopped
- 1 teaspoon kosher salt
- 1 teaspoon black pepper ground
- 1/4 cup all-purpose flour
- 1 cup wild rice uncooked
- 6 cups chicken stock
- 1 lb rotisserie chicken shredded
- 8 oz spinach fresh baby leaves
- 1 cup heavy cream
Instructions
- Melt the butter in a large stockpot over medium heat. Add the celery, carrots, onion, garlic, rosemary, thyme, salt and pepper. Cook over moderate heat, stirring occasionally, until the vegetables soften, about 10 minutes.
- Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned.
- Gradually stir in the stock, bring to a boil. Add the wild rice then turn heat to low and simmer, stirring occasionally, until the vegetables are tender, about 40 minutes.
- Add the chicken, spinach and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer.
- Stir in the cream and season with salt and pepper if needed. Ladle the soup into bowls and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Calories | 67kcal | 3% |
| Carbohydrates | 0.01g | 0% |
| Protein | 0.1g | 0% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 60mg | 3% |
| Potassium | 2mg | 0% |
| Sugar | 0.01g | 0% |
| Vitamin A | 233IU | 5% |
| Calcium | 2mg | 0% |
| Iron | 0.002mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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