Creamy Chicken Wild Rice Soup
User Reviews
5
Creamy Chicken Wild Rice Soup
Description
Creamy Chicken Wild Rice Soup blends butter-sautéed mushrooms, finely diced onion, carrot, and celery cooked with a seasoning base including Morton Nature’s Seasoning and poultry seasoning. Flour is added and cooked to form a roux, which is gradually blended with chicken broth and chicken base for a smooth soup base. Shredded cooked chicken and pre-cooked wild rice are stirred in, creating a substantial texture and flavor.
The soup is finished by incorporating half and half or heavy cream to deliver a creamy consistency without boiling, preserving the texture. The combination of mushrooms, wild rice, and seasoned chicken creates a balanced dish with gentle herbal and savory highlights. Fresh parsley garnish adds a bright note at serving.
This soup works well as a warm appetizer or side dish and can accommodate leftover or rotisserie chicken for convenience. It yields approximately fourteen 1-cup servings, making it a practical choice for feeding a group or meal prepping.
Use fresh mushrooms when possible for the best flavor. Variations in the seasoning blend allow customization of the herbal notes. The recipe accommodates different wild rice blends, which should be cooked separately before combining with the soup. It can be kept warm in a slow cooker if needed.
Ingredients
- 4 tablespoons butter
- 8 ounces mushrooms sliced
- 1 medium onion finely diced (about 1 cup)
- 1 carrot finely diced (about 1/2 cup)
- 1 celery finely diced (about 1/2 cup, rib
- 1 1/2 teaspoons Morton Nature’s Season seasoning blend
- 1/4 teaspoon poultry seasoning
- 3/4 cup all-purpose flour
- 6 cups chicken broth
- 2 tablespoons chicken base
- 1/4 teaspoon Kitchen Bouquet seasoning
- 2 cups chicken diced or shredded, cooked
- 2 cups wild rice cooked
- 2 cups half and half or heavy cream
- parsley for garnish, optional, fresh, minced
Instructions
- In a Dutch oven or large pot, melt butter over medium-high heat until foaming. Add mushrooms, onion, carrots, celery, Morton's Nature Seasoning, and poultry seasoning. Cook, stirring occasionally, until the vegetables have softened and released most of their liquid, about 5 to 7 minutes.
- Stir in flour and cook until heated through, about 1 to 2 minutes. Whisk in one cup of broth until no lumps of flour remain.
- Stir in remaining broth, chicken base, Kitchen Bouquet seasoning, chicken, and cooked wild rice. Heat until barely simmering, about 180 degrees.
- Stir in half and half and return to 180 degrees (do not boil). Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper) and garnish with fresh parsley. Or, transfer to a slow cooker and keep warm.
Notes
- Fresh white button or baby portobello mushrooms provide the best texture and flavor.
- Morton Nature’s Seasoning Blend contains salt, pepper, sugar, onion, garlic, parsley, celery seed, and proprietary spices; purchase online if unavailable locally.
- Poultry seasoning can be substituted with a homemade mix of sage, thyme, marjoram, rosemary, nutmeg, and black pepper.
- Cook wild rice fully before adding to the soup to ensure proper texture.
- This recipe makes approximately fourteen 1-cup servings, suitable for appetizers or side dishes.
- Leftover or rotisserie chicken can be used to speed preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings (1 cup each)
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 174kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 38mg | 13% |
| Sodium | 611mg | 25% |
| Potassium | 229mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 974IU | 19% |
| Vitamin C | 2mg | 2% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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