Chicken Wild Rice Soup
User Reviews
4.7
270 reviews
Excellent
Chicken Wild Rice Soup
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Chicken Wild Rice Soup is lightly creamy and brimming with tender chicken, nutty wild rice, and plenty of vegetables. Swap the chicken for turkey to make this soup recipe with Thanksgiving leftovers!
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Ingredients
- 1 cup uncooked, whole grain wild rice (not cracked wild rice)
- ½ cup unsalted butter
- 1 medium yellow onion, diced
- 3 talks celery, sliced
- 3 large carrots, sliced into ¼'' thick coins
- 8 ounces fresh button mushrooms, sliced ¼'' thick
- 3 large garlic cloves, minced
- ½ cup all-purpose flour
- 8 cups low-sodium chicken broth
- 1½ cups Half & Half (add an extra ½ cup for extra creaminess)
- 2 tablespoons soy sauce
- ½ teaspoon Morton kosher salt
- ¼ teaspoon black pepper
- 1 bay leaf
- 2 teaspoons chopped fresh thyme leaves
- ¼ cup chopped fresh parsley
- 4 cups cooked and coarsely shredded chicken or turkey (smoked turkey is especially wonderful!)
- 2 teaspoons freshly squeezed lemon juice
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
- Thin any leftovers with additional chicken broth, if needed.
Nutrition Information
Show Details
Serving
1
Calories
406kcal
(20%)
Carbohydrates
16g
(5%)
Protein
30g
(60%)
Fat
25g
(38%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
11g
Cholesterol
118mg
(39%)
Sodium
544mg
(23%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.7
270 reviews
Excellent
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