Wild Rice Creamy Chicken Soup
User Reviews
4.9
Wild Rice Creamy Chicken Soup
Description
The recipe for Wild Rice Creamy Chicken Soup begins by simmering diced celery, carrots, onions, and garlic in butter until softened and translucent. Chicken stock and cooked, shredded chicken are added along with two boxes of Uncle Ben's Original Long Grain and Wild Rice blend including seasoning packets. This mixture is boiled briefly then covered and simmered for 20 minutes to cook the rice and meld flavors.
In a separate pan, a roux is prepared by melting butter and whisking in flour until thickened, then gradually whisking in milk and cooking until the mixture is creamy and smooth. This milk mixture is incorporated into the soup to create a creamy consistency without using cream. The final soup is hearty with the chewy texture of cooked wild rice and tender chicken matched to a richly flavored broth with softened vegetables.
This soup serves about eight, with each portion providing a filling, balanced meal component. Leftovers store well in an airtight container refrigerated up to three days. The recipe allows use of rotisserie or leftover cooked chicken for convenience. Calorie amounts and nutritional details are estimates given ingredient variability.
Ingredients
For the soup:
- 2 tablespoons butter 28 grams, salted
- 2 teaspoons garlic minced
- 1 cup celery chopped
- 1 cup carrot chopped
- 1 cup onion chopped
- 6 cups chicken stock 48 ounces
- 3-4 cups chicken 22 ounces, cut or shredded into bite size pieces, cooked
- 2 boxes long grain rice 6 ounces each, brand Uncle Ben's Original
- 2 boxes wild rice 6 ounces each, brand Uncle Ben's Original
For the roux:
- ⅓ cup butter 76 grams, salted
- ½ cup all-purpose flour 65 grams
- 2 cups milk 16 ounces
Instructions
Make the soup:
- Melt butter in a large saucepan over medium heat. Add the garlic, celery, carrots and onion. Cook and stir for 5-8 minutes until the vegetables start to soften and onions turn translucent. 2 tablespoons salted butter, 2 teaspoons minced garlic, 1 cup chopped celery, 1 cup chopped carrot, 1 cup chopped onion
- Add the chicken stock and shredded chicken. Bring this mixture to a boil, then add the rice and seasoning packets from the rice boxes. Cover and simmer 20 minutes over low heat. 6 cups chicken stock, 3-4 cups cooked chicken*, 2 boxes Uncle Ben's Original Long Grain and Wild Rice
Make the roux:
- While the soup is simmering, melt the ⅓ cup butter in a medium saucepan. Reduce the heat to low, then whisk in the flour until you have a thick paste. ⅓ cup salted butter, ½ cup all-purpose flour
- Whisk in the milk 1/3 a cup at a time, stirring until smooth before adding more. Cook until the mixture is thickened, about 5 minutes. 2 cups milk
- Stir the milk mixture into the broth and rice. Cover and cook over medium low heat for 5-8 minutes or until heated through and thickened as you’d like. It will continue to get thicker as it sits.
- Season with salt and pepper to taste. Serve immediately.
Notes
- Use rotisserie, leftover shredded, or grilled chicken fully cooked and cut into bite-sized pieces.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The recipe yields approximately 8 servings, each around 1.5 to 2 cups.
- Calorie information is estimated and may vary with ingredient brands and measurements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Calories | 480kcal | 24% |
| Carbohydrates | 51g | 17% |
| Protein | 27g | 54% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 80mg | 27% |
| Sodium | 428mg | 18% |
| Potassium | 710mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 3188IU | 64% |
| Vitamin C | 3mg | 3% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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