Creamy Chicken and Wild Rice Soup
User Reviews
4.6
Creamy Chicken and Wild Rice Soup
Description
This recipe starts by sautéing onions, celery, corn, carrots, and optional mushrooms in butter until tender. Spices including curry powder, mustard powder, parsley, salt, and black pepper are added early to develop a warm, complex flavor profile. Flour is stirred in to create a roux-like base for thickening.
Gradually adding chicken broth, the mixture is brought to a boil then simmered to thicken. Cooked wild rice, slivered almonds, diced cooked chicken, and half-and-half are incorporated, adding heartiness and creamy richness. The soup simmers gently for 30-45 minutes, allowing flavors to meld while maintaining a thick but not overly heavy consistency.
Serving this soup warm highlights tender vegetables, nutty rice, and chicken pieces throughout a spiced, creamy broth with subtle almond texture contrasts.
Notes mention the option to cook raw cubed chicken with vegetables initially or add cooked chicken later for convenience. The spices are introduced early in this updated version to enhance depth without changing ingredient amounts.
Ingredients
- ½ cup butter
- 1 medium onion yellow, finely chopped
- ½ to 1 to 1 cup corn frozen
- ½ cup celery diced
- ½ cup carrot diced
- ½ pound mushroom fresh, chopped or thinly sliced, optional
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1 teaspoon mustard powder
- 1 teaspoon parsley dried
- ½ teaspoon black pepper
- ¾ cup all-purpose flour
- 6 cups chicken broth low-sodium
- 2 cups wild rice or wild/brown rice blend, cooked
- 1 cup almonds slivered
- 2 cups half-and-half regular or nonfat
- 3 to 4 to 4 cups chicken cooked, chopped
Instructions
- Melt the butter in a large pot over medium heat. Stir in the onion, celery, corn, carrots, and sauté for 5-7 minutes until vegetables are mostly tender (they'll cook a bit more in the next steps).
- Add the mushrooms, if using, and cook for 3-4 minutes.
- Add the salt, curry powder, mustard powder, parsley, and ground black pepper, and cook until fragrant, 1-2 minutes.
- Add the flour and stir well. Cook for 1-2 minutes.
- Gradually pour in the chicken broth, stirring or whisking constantly. Bring the soup to a boil, reduce the heat to low and let simmer, while stirring, for 5-6 minutes, until it has thickened slightly.
- Add the cooked rice, almonds, chicken and half-and-half. Bring the soup to a gentle simmer and cook for 30-45 minutes, stirring occasionally to prevent sticking. Moderate the heat so the soup doesn't boil vigorously. It will thicken as it simmers.
- Serve immediately or keep warm over low heat until serving.
Notes
- You can cook raw cubed chicken with vegetables at the start or add cooked chicken near the end.
- Adding spices early develops deeper flavors without changing ingredient amounts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 470kcal | 24% |
| Carbohydrates | 36g | 12% |
| Protein | 21g | 42% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 76mg | 25% |
| Sodium | 1151mg | 48% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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