Creamy Chicken Wild Rice Soup Recipe
Servings 6 people
This cozy Chicken and Wild Rice Soup is the perfect soup for cold winter nights and is loaded with a blend of wild rice, shredded chicken, and a hearty helping of carrots, onions, and celery.
Ingredients
- 1 cup wild rice blend 180g
- 5 tablespoons salted butter 70g
- 1 yellow onion diced, 125g
- 1 cup carrots diced, 130g, about 2 medium
- 1 cup celery diced, 115g, about 3
- 1 tablespooon garlic paste 18g
- ¼ cup all-purpose flour 33g
- 1 teaspoon mustard powder
- 2 teaspoons Herbes de Provence see notes
- 1 bay leaf
- 2 teaspoons salt plus more to taste
- ½ teaspoon ground black pepper plus more to taste
- 6 cups chicken broth or more
- 1¼ pound chicken breasts cooked and shredded, or meat from 1 rotisserie chicken
- 1 cup heavy cream 240mL
- 1 tablespoon fresh parsley minced, for garnish
Instructions
- Cook the 1 cup wild rice blend according to the directions on the packaging.
- While the rice cooks, melt 5 tablespoons salted butter in a large heavy-bottomed pot.
- Prep 1 yellow onion, 1 cup carrots, 1 cup celery and add to the pot and cook for 5 minutes until the onions and celery are soft and translucent.
- Add 1 tablespooon garlic paste and cook for 1 minute, stirring constantly so it doesn't burn.
- Sprinkle ¼ cup all-purpose flour and 1 teaspoon mustard powder over the vegetables and stir to coat.
- Add 2 teaspoons Herbes de Provence, 1 bay leaf, 2 teaspoons salt , and ½ teaspoon ground black pepper and cook for two additional minutes, constantly stirring so they don't burn.
- Add a little of the 6 cups chicken broth and stir with the vegetables, then add in the rest. Simmer for 20 minutes.
- Add in the shredded 1¼ pound chicken breasts, 1 cup heavy cream, and the cooked rice and simmer for an additional 10 minutes.
- Discard bay leaf before serving. Add more cream, salt, and pepper to taste. Increase chicken broth for a thinner soup.
Notes
- 1 cup of diced baby bella mushrooms or spinach would make a great addition to this soup.
- 1/2 cup of dry white wine can be used in place of chicken broth, Add it as the first liquid after the flour and let it simmer for a minute before adding the broth.
- If you don't have Herbes de Provence, you can use an equal amount of poultry seasoning or 3/4 teaspoon of each: dried thyme, rosemary, and marjoram.
Nutrition
Calories: 477kcal | Carbohydrates: 31g | Protein: 28g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 135mg | Sodium: 1874mg | Potassium: 703mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4624IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 2mg
Find it online: www.sugarandsoul.co/creamy-wild-rice-soup/