Creamy Chicken Wild Rice Soup Recipe
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
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Servings
4 -6 servings
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Calories
828 kcal
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Course
Main Course, Soup
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Cuisine
American
Creamy Chicken Wild Rice Soup Recipe
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Here's a cozy and Creamy Chicken and Wild Rice Soup recipe that’s perfect for chilly days. It’s packed with tender vegetables, roasted chicken, and nutty wild rice, all in a rich, savory broth.
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Ingredients
- 4 tablespoons butter unsalted
- 3 ribs celery diced
- 3 carrot sliced
- 1 medium onion chopped
- 2-3 garlic thinly sliced, cloves
- 2 teaspoons thyme chopped, fresh
- 1 teaspoon rosemary chopped, fresh
- 2 bay leaf
- kosher salt to taste
- black pepper to taste, freshly ground
- ¼ cup all-purpose flour
- 1 cup wild rice blend such as Lundberg, rinsed
- 7-8 cups chicken stock or vegetable broth for a lighter version, or low-sodium broth
- 4 cups roasted chicken cut into bite-sized pieces or shredded, or turkey
- 1 cup heavy cream
Instructions
- Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the celery, carrots, and onion. Sauté until softened, about 5-7 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add Herbs and Seasonings: Stir in the thyme, rosemary, and bay leaves. Season with salt and black pepper to taste.
- Make the Roux: Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes, creating a light roux. This will help thicken the soup.
- Cook the Rice: Pour in the chicken stock and stir to combine, then add the wild rice blend. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until the rice is tender.
- Add Chicken and Cream: Once the rice is cooked, add the cooked chicken (or turkey) and heavy cream. Stir well and cook for 10 minutes until the soup is hot and creamy.
- Season to Taste: Remove bay leaves. Taste and adjust seasoning as needed with more salt and pepper.
- Serve and Enjoy: Ladle into bowls and serve warm, serve with crusty bread on the side.
- This soup keeps well and even gets better after a day or two in the fridge. Perfect for cozy nights in!
Notes
- *Adjust the amount of broth if you like more broth or a thicker soup.
- You can make this soup in the Instant Pot!
- Sauté: Use the sauté function to cook the butter, veggies, and garlic.
- Add Ingredients: Add the herbs, wild rice, broth, and chicken (if using raw chicken).
- Pressure Cook: Set to high pressure for 35 minutes if using uncooked rice. For cooked rice, reduce the time to 15 minutes.
- Shred Chicken: If using raw chicken, remove, shred, and return to the pot.
- Finish with Cream: Stir in the cream after pressure cooking for a silky texture.
Nutrition Information
Show Details
Calories
828kcal
(41%)
Carbohydrates
61g
(20%)
Protein
34g
(68%)
Fat
50g
(77%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
16g
(80%)
Trans Fat
1g
(50%)
Cholesterol
168mg
(56%)
Sodium
732mg
(31%)
Potassium
1102mg
(23%)
Fiber
5g
(20%)
Sugar
13g
(26%)
Vitamin A
9182IU
(184%)
Vitamin C
10mg
(11%)
Calcium
114mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 828 kcal
% Daily Value*
| Calories | 828kcal | 41% |
| Carbohydrates | 61g | 20% |
| Protein | 34g | 68% |
| Fat | 50g | 77% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 168mg | 56% |
| Sodium | 732mg | 31% |
| Potassium | 1102mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 9182IU | 184% |
| Vitamin C | 10mg | 11% |
| Calcium | 114mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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