Creamy Chicken and Wild Rice Soup
User Reviews
4.7
36 reviews
Excellent
Creamy Chicken and Wild Rice Soup
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This chicken and wild rice soup is a family favorite in cold weather. It's rich and hearty made with carrots, celery, garlic, chicken, and wild rice in a creamy, savory broth in less than one hour.
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Ingredients
- 4 tbsp butter
- 1 cup yellow onion small diced
- 1 cup celery washed and sliced small
- 1 cup carrots washed, peeled and small diced
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp dried Italian herbs
- 2 sprigs fresh thyme and rosemary optional
- 3 cloves garlic minced
- 1/3 cup all-purpose flour
- 4 chicken thighs cooked or raw (see note)
- 6 cups low sodium chicken broth
- 1 cup wild rice
- 2 bay leaves
- 1 cup heavy cream/half and half or whole milk
- Juice of 1/2 a lemon
- Kosher salt and freshly ground black pepper to taste
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Instructions
- In a 6 qt dutch oven, melt the butter over medium high heat then add the mirepoix and sauté the vegetables with a wooden spoon until the onions begin to turn translucent, about 5-6 minutes.
- Then add in the kosher salt and pepper, the Italian herbs and any fresh herbs you're using, and the minced garlic. Cook for another minute, then stir in the all purpose flour and coat everything in flour, stirring and cooking for another minute or two to get rid of any raw flour taste.
- Slowly pour in the low sodium chicken broth, and stir the vegetables to help the flour dissolve into the broth. Add the chicken thighs, wild rice, bay leaves, and heavy cream then let simmer over medium heat for 45 minutes. Make sure to give everything a good stir occasionally so nothing sticks to the bottom.
- After cooking, remove the bay leaves and chicken thighs. Give the thighs a rough chop with a chef's knife or shred them with two forks, then put the meat back into the pot.
- Squeeze in lemon juice, give the soup a taste, then sprinkle in some salt and pepper as needed.
- Serve hot with toasty, crusty bread or dinner rolls.
Nutrition Information
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Serving
1g
Calories
475kcal
(24%)
Carbohydrates
31g
(10%)
Protein
31g
(62%)
Fat
27g
(42%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
14g
Trans Fat
1g
Cholesterol
149mg
(50%)
Sodium
818mg
(34%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 475kcal | 24% |
| Carbohydrates | 31g | 10% |
| Protein | 31g | 62% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 14g | 82% |
| Trans Fat | 1g | 50% |
| Cholesterol | 149mg | 50% |
| Sodium | 818mg | 34% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
36 reviews
Excellent
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