Creamy Chicken and Wild Rice Soup Recipe
User Reviews
5
Creamy Chicken and Wild Rice Soup Recipe
Description
The Creamy Chicken and Wild Rice Soup recipe starts by sautéing onion, carrot, and celery until softened, creating a flavorful base. Garlic and thyme add aromatic depth followed by the addition of chicken stock and water to build the broth. A slurry made from flour and milk is gradually incorporated to thicken the soup, creating a creamy texture without heaviness.
Cooked wild rice and diced chicken are added, with the soup simmered until the rice absorbs flavors and the chicken heats through. Fresh lemon juice brightens the soup’s flavor, while parsley adds freshness as a garnish. The result is a well-balanced soup with tender vegetables, hearty wild rice, and succulent chicken pieces suspended in a smooth, creamy broth.
Serve the soup hot, making it a comforting starter or main course. The inclusion of lemon juice ensures the soup’s richness is complemented by a slight brightness, preventing heaviness and enhancing freshness.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped, medium
- 3 carrot peeled and cut into small pieces
- 3 celery cut into small pieces, stalks
- 2 cloves garlic minced
- 1 teaspoon thyme fresh
- 1 teaspoon salt
- ½ teaspoon black pepper
- 5 cups chicken stock store-bought low sodium or homemade
- 1 cup water
- ½ cup all-purpose flour
- 1 cup milk whole
- 2 cups chicken cut into small chunks (I used 1 small rotisserie chicken, cooked
- 2 cups wild rice cooked
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons parsley more as garnish, fresh
Instructions
- Heat olive oil in a heavy bottom pot over medium high heat. Add in the onion, carrots, and celery. Cook, stirring regularly, until softened, 8-10 minutes.
- Stir in the garlic and cook for 30 seconds. Add in the thyme, salt and pepper.
- Pour in the chicken stock and water. Put the lid on and bring it to a boil.
- Place the flour into a medium bowl. Ladle a cup of hot liquid from the pot into the bowl. Add the milk into the bowl. Give it a whisk until no lumps left. Pour the mixture into the pot.
- Add in the chicken and wild rice. Bring the soup to a boil, turn down the heat and let it simmer for 15 minutes. Give it a stir every 5 minutes or so. It should thicken as it cooks. If you want it to be thicker let it simmer until it is as thick as you want.
- Stir in the lemon juice and fresh parsley.
- Ladle into bowls, garnish with more parsley, and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 22g | 44% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 45mg | 15% |
| Sodium | 754mg | 31% |
| Potassium | 569mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 5317IU | 106% |
| Vitamin C | 8mg | 9% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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