Chicken Wild Rice Soup
User Reviews
4.7
Chicken Wild Rice Soup
Description
This Chicken Wild Rice Soup incorporates wild rice cooked until its grains open, mixed into a sautéed vegetable base of onion, celery, carrots, mushrooms, and garlic. Butter is used to soften the vegetables before adding flour to create a light thickening base.
Chicken broth and half-and-half are gradually added to form a creamy soup, while soy sauce, salt, pepper, bay leaf, thyme, and parsley contribute layered savory and herbal notes. Cooked, shredded chicken is folded in at the end, creating a hearty protein presence in the soup.
The soup provides a combination of tender wild rice grains and soft vegetables in a rich, creamy broth, suitable for a lunch or dinner entrée. You can prepare the wild rice in advance to reduce cooking time on the soup day.
If leftovers are too thick the next day, thin the soup gently with additional chicken broth to restore its preferred consistency.
Ingredients
- 1 cup wild rice not cracked wild rice, uncooked, whole grain
- ½ cup butter unsalted
- 1 yellow onion medium, diced
- 3 talks celery sliced
- 3 carrot large, sliced into 1/4 inch thick coins
- 8 ounces button mushrooms fresh, sliced 1/4 inch thick
- 3 garlic large cloves, minced
- ½ cup all-purpose flour
- 8 cups chicken broth low-sodium
- 1½ cups half-and-half add an extra ½ cup for extra creaminess
- 2 tablespoons soy sauce
- ½ teaspoon kosher salt Morton brand
- ¼ teaspoon black pepper
- 1 bay leaf
- 2 teaspoons thyme chopped fresh leaves
- ¼ cup parsley chopped, fresh
- 4 cups chicken smoked turkey is especially wonderful!, cooked and coarsely shredded, or turkey
- 2 teaspoons lemon juice freshly squeezed
Instructions
- First, prepare wild rice according to package instructions. This will take awhile – usually about 50 to 60 minutes, or more. Make sure the wild rice is cooked until most all of it splits open. It should have a curled appearance, with the dark outer shell broken open to reveal the lighter interior. The wild rice can even be prepared a day or two ahead of making the rest of the soup; just store it in the refrigerator until you're ready to use it.
- In a large, heavy-bottomed pot (I use a 6.75 qt. Dutch oven) over medium heat, melt the butter. Then stir in the onion, celery, carrots, mushrooms, and garlic. Sauté until onion is transparent and softened.
- Sprinkle the flour over the vegetables and stir to incorporate. Cook until it bubbles a bit. Gradually add the chicken broth, stirring constantly. Turn up the heat a bit and bring the soup to a low boil. Boil for 1 minute.
- Reduce heat slightly and add the cooked wild rice, half & half, soy sauce, salt, pepper, bay leaf, thyme, parsley, and chicken. Simmer for 20 minutes or until thoroughly warmed, stirring occasionally.
- Right before serving, stir in the fresh lemon juice and taste test to see if it needs more salt and pepper. Serve with warm bread.
Notes
- Store leftover soup in the refrigerator and thin with chicken broth if it thickens upon standing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 406kcal | 20% |
| Carbohydrates | 16g | 5% |
| Protein | 30g | 60% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 118mg | 39% |
| Sodium | 544mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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