Chicken Wild Rice Soup
User Reviews
5
6 reviews
Excellent
Chicken Wild Rice Soup
Report
Chicken wild rice soup is a heart blend of chicken, carrots, and celery in a creamy broth with fresh thyme and wild rice.
Share:
Ingredients
- 1 1/2 pounds chicken breast boneless skinless
- 10 cups chicken stock low-sodium
- 6 prigs thyme
- 6 tablespoons butter
- 3 medium carrot chopped
- 3 large celery chopped, ribs
- 1 medium onion diced
- 3 cloves garlic minced
- 6 tablespoons all-purpose flour
- 3/4 cup white wine dry
- 1 cup wild rice rinsed
- 1/2 cup heavy cream
- salt to taste
- black pepper to taste
Instructions
- Add the low sodium chicken stock, chicken breasts, and thyme to a stockpot and bring to a boil. Once boiling, reduce the heat to a simmer. Once the chicken is fully cooked (about 10-12 minutes) remove it and set aside. Once it's cool enough to handle chop it into bite-size pieces. Turn the heat to low on the chicken stock.
- Heat a large pot or Dutch oven to medium heat and add the butter, onions, carrot, and celery. Saute for 8 minutes then add the garlic and cook until fragrant (about 2 minutes).
- Add the flour to the pot and cook stirring constantly until no longer white (about 1 minute). Next, add the wine and with a wooden spoon scrape any brown bits off the bottom of the pot. Cook for 1 minute or until the alcohol smell has burned off.
- Add the warm chicken stock to the pot and mix well to incorporate with the flour. Add the rice and bring to a boil. Once boiling, reduce the heat to a simmer.
- Cook until the wild rice is tender (~45-50 minutes). Make sure to stir the rice frequently as it will have a tendency to stick to the bottom of the pot.
- Once the rice is tender, add the cream and stir. Then add the chicken to the pot and simmer until the chicken is hot and the rice is perfect.
- Remove and discard the thyme stems. Taste test the soup and season with salt and pepper and extra thyme leaves if desired. Enjoy!
Notes
- Rotisserie chicken can be substituted.
- Wild rice takes quite a long time to get tender. Once the germs start breaking open the rice will be tender enough to eat.
- Leftovers can be saved for up to 3 days in the fridge and can be reheated in the microwave or on the stovetop.
Nutrition Information
Show Details
Calories
517kcal
(26%)
Carbohydrates
32.3g
(11%)
Protein
40.9g
(82%)
Fat
22.8g
(35%)
Saturated Fat
12.9g
(65%)
Cholesterol
145mg
(48%)
Sodium
272mg
(11%)
Potassium
503mg
(11%)
Fiber
3g
(12%)
Sugar
2.8g
(6%)
Calcium
57mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Calories | 517kcal | 26% |
| Carbohydrates | 32.3g | 11% |
| Protein | 40.9g | 82% |
| Fat | 22.8g | 35% |
| Saturated Fat | 12.9g | 65% |
| Cholesterol | 145mg | 48% |
| Sodium | 272mg | 11% |
| Potassium | 503mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 2.8g | 6% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
