Chicken Wild Rice Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6
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Calories
671 kcal
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Course
Main Course
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Cuisine
American
Chicken Wild Rice Soup
Description
This soup begins by softening a mix of vegetables—onion, carrot, celery, and mushrooms—in butter. Flour is then incorporated to form a roux, followed by gradual addition of chicken broth to create a smooth base. Cooked wild rice and shredded chicken are folded in, along with garlic powder and salt for seasoning, simmering to combine flavors. Finally, half and half is gently blended in to add creaminess without curdling.
The soup's texture balances the tender, slightly chewy wild rice with moist chicken pieces and a velvety broth. Parsley garnish adds a fresh touch. The process yields a hearty dish good for colder days or as a filling lunch or dinner soup.
Leftovers store well refrigerated for 3-4 days or freeze up to 3 months in an airtight container. Upon reheating, the soup may thicken due to rice absorbing liquids; thinning with extra broth and half and half restores its consistency. Reheating can be done on the stovetop or in the microwave.
Ingredients
- ½ c. butter
- 1 onion medium, chopped
- 1 carrot peeled and finely chopped
- 1 celery finely chopped rib
- ½ c. mushroom chopped
- ½ c. all-purpose flour
- 3 c. chicken broth low sodium
- 2 c. wild rice cooked
- 2 c. shredded cooked chicken
- ½ tsp garlic powder
- ½ tsp salt
- 2 c. half and half
- parsley for garnish
Instructions
- In a large dutch oven melt butter. Stir in onion, carrot, celery and mushrooms. Saute vegetables in butter for about 5-7 minutes or until they are tender.
- Slowly add flour stirring as you add it so it does not clump together. Gradually whisk in broth. Cook, stirring constantly until mixture comes to a boil. Boil for 1 minute.
- Next, stir in prepared wild rice, chicken, garlic powder, and salt. Simmer for 5 minutes.
- Slowly blend in half and half; heat to serving temperature for about 10 minutes. Garnish with parsley and serve.
Notes
- Store leftover soup in the refrigerator for 3 to 4 days in an airtight container.
- Soup can be frozen for up to 3 months; thaw completely before reheating.
- Reheat on stovetop or microwave; add broth or half and half if soup thickens due to rice absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 671 kcal
% Daily Value*
| Calories | 671kcal | 34% |
| Carbohydrates | 43g | 14% |
| Protein | 28g | 56% |
| Fat | 44g | 68% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 134mg | 45% |
| Sodium | 915mg | 38% |
| Potassium | 502mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3033IU | 61% |
| Vitamin C | 3mg | 3% |
| Calcium | 506mg | 51% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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