Chicken Wild Rice Soup
User Reviews
5
Chicken Wild Rice Soup
Description
Chicken Wild Rice Soup is a wholesome dish featuring a base of sautéed celery, carrots, and onions softened in butter or olive oil. These aromatics are then cooked with chicken stock and wild rice until the rice is tender, creating a rich and textured broth. The addition of shredded cooked chicken near the end incorporates protein and enhances the soup's heartiness. The simmering melds the flavors and yields a well-balanced dish with the nutty chewiness of the wild rice complementing the tender chicken and vegetables.
The flavors are subtle with seasoning adjustments of salt and pepper to taste. The use of wild rice, as opposed to traditional white rice, provides a distinct chewy bite and nutty undertone, making this soup a bit more substantial. The method includes simmering the rice with the broth, allowing it to absorb the liquid and flavor properly.
This soup works well as a comforting lunch or light dinner. It can be enjoyed on its own or with crusty bread on the side. The recipe allows for flexibility with the amount of shredded chicken added, making it possible to tailor the protein content. It also lends itself to being prepared in a slow cooker for ease of cooking.
For kitchen practicality, if using dried wild rice, soaking it overnight can reduce cooking time. Adjust chicken stock quantities accordingly if soaked or pre-cooked rice is used. The soup freezes well in airtight containers for up to six months, and reheating guidelines include thawing under warm water and warming on the stovetop until heated through.
Ingredients
- 2 tablespoons butter or olive oil for dairy free
- 2 ribs celery diced
- 2 carrot diced
- 1 onion diced
- 6 cups chicken stock or broth
- 3/4 cup wild rice
- kosher salt to taste
- black pepper to taste
- 2 cups chicken more or less than 2 cups is fine, cooked shredded
Instructions
- Sauté the celery, carrots, and onions in butter (2 tablespoons) in a large pot or Dutch oven over medium-high heat until softened (about 5 minutes).
- Add the chicken stock (6 cups) and bring to a boil.
- Add the wild rice along with a pinch of salt and pepper. Stir.
- Cover and simmer for about 45 minutes, or until rice is cooked. Once the rice is cooked, stir in the cooked shredded chicken (2 cups) and continue simmering for 5 minutes until heated. Taste and adjust seasoning as needed. Serve.
Notes
- For slow cooker preparation, combine all ingredients except the shredded chicken and cook on low for 8 hours or high for 4 hours, adding the chicken in the last 5 minutes to heat.
- Wild rice varies in cooking time; soaking overnight can reduce this and may require less stock.
- Freeze leftovers in airtight containers for up to 6 months and reheat on the stovetop after thawing.
- Adjust seasoning after cooking to suit your taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 16g | 32% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 45mg | 15% |
| Sodium | 955mg | 40% |
| Potassium | 507mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3593IU | 72% |
| Vitamin C | 19mg | 21% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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