Creamy Chicken Wild Rice Soup
User Reviews
4.7
Creamy Chicken Wild Rice Soup
Description
This soup starts by gently sautéing onions, celery, and carrots in butter and olive oil until softened, building a flavorful base seasoned with salt and pepper. Adding chicken broth and raw diced chicken breast allows the chicken to cook in flavorful liquid, while the rice blend and accompanying seasoning cook until tender, absorbing the broth's essence.
A mixture of cold half-and-half and flour is whisked until smooth and slowly incorporated to thicken the soup. Simmering gently ensures the rice is fully cooked without breaking down, resulting in a creamy texture with distinct pieces of chicken and vegetables. The balance of long grain and wild rice gives an interesting chew and nutty flavor contrast.
The soup is intended to be served hot, providing warmth and substantial nourishment. Adjust seasonings after cooking to taste. An alternative is to add shredded rotisserie chicken in the thickening step for an easier, cooked-meat variation, which is mentioned in the notes.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 whole onion diced
- 4 ribs celery chopped
- 4 large carrot peeled and cubed, about 1 1/2 cups
- 6 cups chicken broth good quality
- 3/4 lbs. chicken breast cubed
- 1 oz. box long grain rice Uncle Ben's brand
- 1 oz. box wild rice Uncle Ben's brand
- 2 cups half and half fat free
- 1/2 cup all-purpose flour
- salt plenty
- black pepper plenty
Instructions
- In a large pot, heat butter, and olive oil. Sautee onions, celery, and carrots on medium-low heat for 10 minutes to soften. Season vegetables with salt and pepper.
- Pour in chicken broth and cubed raw chicken. Raise temperature to medium-high heat to poach chicken in cooking liquid. Once the chicken has cooked and become opaque, pour in rice and seasoning packet that came with the rice. Cover and reduce heat to simmer lightly for 20 minutes, stirring occasionally.
- In a small bowl, whisk cold half & half with flour until smooth. Pour into the soup pot and reduce heat completely to low. Cook 10 minutes or until rice is softened completely and soup has thickened.
- Taste and season accordingly. Serve hot.
Notes
- If using rotisserie chicken, add it during the step when incorporating the half-and-half and flour mixture instead of raw chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 17g | 34% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 50mg | 17% |
| Sodium | 1093mg | 46% |
| Potassium | 794mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 8306IU | 166% |
| Vitamin C | 21mg | 23% |
| Calcium | 119mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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