Chicken Wild Rice Soup Recipe
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Chicken Wild Rice Soup Recipe
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Creamy, flavorful, and filling Chicken Wild Rice Soup warms up the coldest of days. Simple and satisfying, this homemade soup is a welcome addition to your weeknight dinner rotation.
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Ingredients
- 3 tablespoons butter divided, unsalted
- 1 ½ pounds chicken breast boneless, skinless
- 1 teaspoon kosher salt divided
- ¼ teaspoon black pepper ground
- 2 carrot chopped
- 3 celery chopped, stalks
- ½ onion chopped
- ¼ teaspoon thyme dried
- ¼ teaspoon sage dried
- ¼ teaspoon rosemary dried
- 2 cloves garlic minced
- 1 cup wild rice
- ¼ cup all-purpose flour
- ¼ cup white wine
- 6 cups chicken broth low-sodium
- ¾ cup heavy cream
Instructions
- Heat 2 tablespoons of butter in a large pot over medium heat. Add the chicken breasts, ½ teaspoon salt, and pepper.
- Cook the chicken on each side for 3-4 minutes until browned, but not cooked through. Remove the chicken from the pot and set aside.
- To the same pot, add the remaining 1 tablespoon of butter. Once melted, add the carrots, celery, and onion. Sprinkle with ½ teaspoon salt and the dried herbs. Cook until the carrots are tender, about 6-7 minutes.
- Add the garlic, wild rice, and flour and cook for another minute. Pour in the wine and cook for 1-2 more minutes.
- Gradually stir in the chicken broth.
- Place the chicken back into the pot. Bring the mixture to a boil. Once boiling, turn down the heat and let it simmer, covered, for about 45 minutes until the wild rice is cooked and the chicken is fork tender.
- Remove the chicken from the pot, shred it with 2 forks, and add the shredded chicken back into the pot.
- Pour in the heavy cream and give the soup a good stir. Season the soup to taste with salt and pepper and serve.
Notes
- Storage: Let soup cool to room temperature, pour into airtight containers, and refrigerate for up to 3 days or freeze for up to 3 months. Because this soup is cream-based, I recommend reheating it on the stovetop instead of the microwave.
Nutrition Information
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Calories
456kcal
(23%)
Carbohydrates
31g
(10%)
Protein
34g
(68%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
128mg
(43%)
Sodium
621mg
(26%)
Potassium
862mg
(18%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
4060IU
(81%)
Vitamin C
4mg
(4%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 31g | 10% |
| Protein | 34g | 68% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 128mg | 43% |
| Sodium | 621mg | 26% |
| Potassium | 862mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 4060IU | 81% |
| Vitamin C | 4mg | 4% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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