Creamy Chicken and Wild Rice Soup
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
587 kcal
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Course
Main Course
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Cuisine
American
Creamy Chicken and Wild Rice Soup
Description
The soup starts with sautéed onions, carrots, celery, and mushrooms seasoned with salt and pepper, forming a flavorful vegetable base. Shredded chicken and chicken stock are added along with a combination of wild and long-grain rice that cooks until tender over about 25-30 minutes. Meanwhile, a mixture of flour and heavy cream is stirred in to thicken the broth, lending a creamy consistency.
The mushrooms add a subtle earthiness while the blend of rices provides varied texture and heartiness. This soup is best served warm with chopped parsley sprinkled on top for freshness. It can be a satisfying main or starter during cooler weather.
Using rotisserie chicken simplifies preparation, but cooked chicken breasts work as well. Adjust the salt and pepper at the end to balance the seasoning, and feel free to serve immediately for best texture.
Ingredients
- ¼ cup butter
- ½ large yellow onion peeled and chopped
- 3 medium carrot peeled and diced
- 8 ounces button mushrooms sliced
- 3 talks celery diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups chicken shredded (see note, cooked
- 4 cups chicken broth (or chicken stock)
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- 1 cup long grain rice mix
- 1 cup wild rice mix
- salt to taste
- black pepper to taste
- flat-leaf parsley chopped, for garnish
Instructions
- Melt butter in a heavy bottom pot over medium heat.
- Add onion, carrots, and celery and allow to cook for 2-3 minutes, stirring occasionally.
- Add in mushrooms and season with 1 teaspoon salt and 1/2 teaspoon pepper. Allow to cook until mushrooms are soft.
- Add in the shredded chicken and chicken stock.
- In a small bowl whisk together the flour and heavy cream until smooth. Pour flour/cream mixture into the soup and stir.
- Add in rice, give everything a stir, and allow to cook covered for 25 to 30 minutes. Once the soup is done the rice should be tender.
- Check the seasoning and add more salt and pepper to taste as needed. Serve warm with some chopped parsley on top, if desired.
Notes
- Use rotisserie chicken for convenience by removing the skin and shredding the meat.
- Cooked chicken breasts can substitute rotisserie chicken if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 587 kcal
% Daily Value*
| Calories | 587kcal | 29% |
| Carbohydrates | 51g | 17% |
| Protein | 16g | 32% |
| Fat | 37g | 57% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 119mg | 40% |
| Sodium | 1111mg | 46% |
| Potassium | 900mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 9007IU | 180% |
| Vitamin C | 7mg | 8% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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