Chicken Wild Rice Soup Recipe
This creamy, cozy chicken and wild rice soup is perfect for chilly weather. Plus it's ready to go in just 45 minutes!
Servings: 6 servings
Calories: 438kcal
Ingredients
- 6 tbsp unsalted butter
- 3 stalks celery thinly sliced
- 3 medium carrots peeled and thinly sliced
- 4 cremini mushrooms (or baby bellas), thinly sliced and finely chopped*
- 1/2 large onion diced
- 6 tbsp all-purpose flour
- 6 cup low-sodium chicken broth
- 1 1/4 tsp coarse kosher sea salt
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/2 tsp dried thyme
- 1/4 tsp dried parsley
- 1 1/4 cup wild rice blend I used Rice Select Royal Blend
- 2 cup shredded chicken rotisserie works best
- 2 cup whole milk
Instructions
- In a large stockpot or Dutch oven set over medium heat, add butter. Once the butter has melted, add the celery, carrots, onion and mushrooms. Cook until tender, about 5-7 minutes.
- Add flour and stir constantly until cooked, about 1 minute. Slowly pour in chicken broth, whisking continuously until all of the broth has been added. Turn heat up to medium-high and bring mixture to a simmer.
- Add salt, garlic powder, pepper, thyme and parsley. When the mixture is bubbling, add rice. Let rice boil for 1 minute, then cover and reduce heat to low. Cook for 15 minutes or until rice is cooked throughout.
- Add shredded chicken and continue cooking for 5 minutes, then pour in the milk, mix and bring mixture back to a simmer. Allow the soup to simmer until thick, about 5 additional minutes.
- Remove from the heat and let cool for 10 minutes before serving.
Notes
* You can add more mushrooms, I like to add just enough to give the soup a more earthy flavor. It compliments the wild rice really well.
Nutrition
Serving: 6serving | Calories: 438kcal | Carbohydrates: 43g | Protein: 26g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 74mg | Sodium: 668mg | Potassium: 796mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5691IU | Vitamin C: 3mg | Calcium: 140mg | Iron: 2mg