Chicken Wild Rice Soup
Wild Rice Soup is a creamy soup loaded with chicken, carrots, celery, mushrooms and more! Warm up with a big bowl tonight.
Servings: 6
Calories: 671kcal
Ingredients
- ½ c. butter
- 1 medium onion chopped
- 1 carrot peeled and finely chopped
- 1 celery rib finely chopped
- ½ c. chopped mushrooms
- ½ c. all-purpose flour
- 3 c. low sodium chicken broth
- 2 c. cooked wild rice
- 2 c. shredded cooked chicken
- ½ tsp garlic powder
- ½ tsp salt
- 2 c. half and half
- Parsley for garnish
Instructions
- In a large dutch oven melt butter. Stir in onion, carrot, celery and mushrooms. Saute vegetables in butter for about 5-7 minutes or until they are tender.
- Slowly add flour stirring as you add it so it does not clump together. Gradually whisk in broth. Cook, stirring constantly until mixture comes to a boil. Boil for 1 minute.
- Next, stir in prepared wild rice, chicken, garlic powder, and salt. Simmer for 5 minutes.
- Slowly blend in half and half; heat to serving temperature for about 10 minutes. Garnish with parsley and serve.
Video
Notes
completely. Then store in the refrigerator for 3-4 days.
FREEZER: Leftover soup can be frozen for up to 3 months when stored in an airtight container. Allow to thaw completely before reheating.
When reheating leftovers, the soup may be a little thick since the rice will still soak up some of broth. Feel free to add extra broth and half and half to the soup to make it more brothy. You can reheat leftovers on the stovetop or in the microwave.
Nutrition
Calories: 671kcal | Carbohydrates: 43g | Protein: 28g | Fat: 44g | Saturated Fat: 26g | Cholesterol: 134mg | Sodium: 915mg | Potassium: 502mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3033IU | Vitamin C: 3mg | Calcium: 506mg | Iron: 2mg