Chicken Wild Rice Soup
User Reviews
5.0
99 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Total Time
1 hr 20 mins
-
Servings
6 servings
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Calories
335 kcal
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Course
Main Course, Appetizer, Soup, Dinner
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Cuisine
American
Chicken Wild Rice Soup
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Chicken Wild Rice Soup is packed with tender chicken, flavorful mushrooms, and a hearty mix of vegetables combined with a wild rice blend.
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Ingredients
- 1 tablespoon olive oil
- 6 ounces cremini mushrooms trimmed and sliced
- 1 tablespoon butter
- 1 onion chopped
- 2 carrots peeled and diced
- 2 ribs celery diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 4 cups reduced sodium chicken broth
- ¾ cup wild rice blend *see note
- 1 chicken bouillon cube or 1 teaspoon Better Than Bouillon Chicken Base
- ½ teaspoon dried thyme leaves
- ½ teaspoon black pepper or to taste
- ¾ cups frozen corn kernels thawed
- 2 cups cooked chopped chicken cubed, or turkey
- ½ cup heavy whipping cream
- 1 tablespoon chopped fresh parsley
Instructions
- In a large Dutch oven, heat olive oil over medium heat. Add mushrooms and stir to coat with oil. Cook undisturbed until they begin to brown, about 7 or 8 minutes, set aside.
- To the same pot, add butter, onion, carrots, celery, and garlic. Cook until onions are softened. Add cooked mushrooms & flour and cook 1 minute, stirring constantly.
- Add broth, wild rice, bouillon, thyme, and pepper, and bring to a boil.
- Cover and reduce heat to a gentle simmer, cooking until the rice is just tender, about 30-35 minutes.
- Add corn, diced chicken, cream and parsley and simmer gently to blend flavors, 10-15 minutes.
- Taste and season with additional salt or pepper if desired.
Notes
- *Important Note For Rice Blend: This recipe uses a wild rice blend—select a blend that says it simmers for 40 to 45 minutes, such as Lundberg Wild Rice Blend. If using a blend that is ready in 15 to 20 minutes, reduce the broth by ½ cup and simmer the rice and vegetables for 15 minutes before adding the chicken and cream.
- Vegetables - As with most soup recipes, sauté the aromatic veggies before adding them to the pot. It mellows them out and brings out the sweetness in all of the veggies.
- Cream- Milk or half and a half can be substituted for heavy cream in this recipe (and will result in a lighter soup). Go for the cream if you don't have any dietary restrictions!
- Thickness- This recipe can be a little bit thick, depending on the brand of rice. If needed adjust the consistency with chicken broth or milk if needed.
- Leftovers: The rice can soak up some of the broth as the soup rests. If it becomes too thick, add broth, water, or cream when reheating. Refrigerate for up to 4 days or freeze for up to 4 months.
Nutrition Information
Show Details
Calories
335
(17%)
Carbohydrates
30g
(10%)
Protein
21g
(42%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
62mg
(21%)
Sodium
136mg
(6%)
Potassium
674mg
(19%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
3891IU
(78%)
Vitamin C
6mg
(7%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335 | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 21g | 42% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 62mg | 21% |
| Sodium | 136mg | 6% |
| Potassium | 674mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3891IU | 78% |
| Vitamin C | 6mg | 7% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
99 reviews
Excellent
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