Chicken Wild Rice Soup
Chicken Wild Rice Soup is thick, creamy, and packed with tender chicken, nutty wild rice, and veggies. Ready in 40 minutes for a cozy weeknight dinner!
Servings: 8
Equipment
Ingredients
- 1/4 cup butter
- 1 onion finely chopped
- 1 carrot shredded
- 1 celery rib chopped
- 1/2 cup all-purpose flour
- 8 cups chicken broth (can use low sodium)
- 3 1/2 cups cooked wild rice
- 1 pound chicken cooked and chopped
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup fat free evaporated milk
- Parsley or chives for garnish optional
Instructions
- In a large stock pot melt butter over medium heat. Add onions, carrots and celery and cook for about 5 minutes until the vegetables are soft.1/4 cup butter, 1 onion, 1 carrot, 1 celery rib
- Stir in flour and mix until blended, cooking for a minute or two.1/2 cup all-purpose flour
- Slowly whisk in broth, until it is blended and there are not any clumps8 cups chicken broth
- Stir in cooked rice, chicken, poultry seasoning, thyme, salt and pepper.3 1/2 cups cooked wild rice, 1 pound chicken, 1 teaspoon poultry seasoning, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, 1/2 teaspoon pepper
- Bring to boil over medium heat. Cook for a few minutes until the soup starts to thicken.
- Stir in milk and cook for 3-5 minutes.1 cup fat free evaporated milk
- Garnish with parsley or chives.Parsley or chives for garnish
Notes
Any form of milk or cream will work in place of the evaporated milk
Nutrition
Calories: 345kcal | Carbohydrates: 28g | Protein: 21g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 83mg | Sodium: 1199mg | Fiber: 2g | Sugar: 6g
