Creamy Chicken and Wild Rice Soup
Servings: 8 Servings
Ingredients
Rice
- 3 cups low-sodium chicken broth or water
- 1 teaspoon salt
- ¾ cup wild rice uncooked
Soup:
- 1 rotisserie chicken or 2 cooked and shredded chicken breasts
- 2 tablespoons olive oil
- 1 cup shredded carrots
- 1 onion finely diced
- 1 cup chopped mushrooms
- 3 tablespoons unsalted butter
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup dry white wine optional, replace with chicken broth if preferred
- 1 cup heavy cream
- ½ cup shredded parmesan cheese
- Fresh parsley for garnish
Instructions
For the Rice:
- Bring 3 cups of chicken broth to a boil and season with salt.3 cups low-sodium chicken broth, 1 teaspoon salt
- Rinse the wild rice in cool water until the water runs clear.¾ cup wild rice
- Add the rice to the boiling broth, reduce the heat, cover, and simmer for 40-45 minutes, until tender. Drain any excess liquid.
For the Soup:
- Shred or chop the cooked chicken into bite-sized pieces.1 rotisserie chicken
- Heat olive oil in a large pot over medium heat. Add the carrots, onion, and mushrooms. Sauté for 5-7 minutes until softened.2 tablespoons olive oil, 1 cup shredded carrots, 1 onion, 1 cup chopped mushrooms
- Add butter, garlic powder, onion powder, rosemary, thyme, red pepper flakes, salt, and pepper.3 tablespoons unsalted butter, 1 ½ teaspoons garlic powder, 1 ½ teaspoons onion powder, ½ teaspoon dried rosemary, ½ teaspoon dried thyme, ½ teaspoon red pepper flakes, ½ teaspoon salt, ½ teaspoon ground black pepper
- Let the butter melt, then stir in the flour. Cook for 3-4 minutes, stirring frequently.3 tablespoons all-purpose flour
- Pour in the chicken broth and white wine, stirring until the mixture thickens.3 cups low-sodium chicken broth, 1 cup dry white wine
- Cover and let the soup simmer for 15-20 minutes.
- Stir in the heavy cream, chicken, and cooked rice. Allow the soup to heat up again, then add the parmesan cheese and stir to combine.1 cup heavy cream, ½ cup shredded parmesan cheese
- Taste, and adjust seasonings as needed.
- Garnish with fresh parsley and serve with warm bread.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of soup. Actual calories will vary.
Nutrition Facts
Creamy Chicken and Wild Rice Soup
Serving Size
1 cup
Amount per Serving
Calories
460
% Daily Value*
Fat
27
g
42
%
Saturated Fat
13
g
81
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
121
mg
40
%
Sodium
560
mg
24
%
Potassium
372
mg
11
%
Carbohydrates
22
g
7
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
29
g
58
%
Vitamin A
3.334
IU
0
%
Vitamin C
2
mg
2
%
Calcium
118
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
