Creamy Chicken and Wild Rice Soup
Servings: 4 Servings
Ingredients
For the Wild Rice
- 3 cups low-sodium chicken broth or water
- 1 teaspoon salt
- ¾ cup uncooked wild rice
For the Soup
- 1 rotisserie chicken shredded (or 2 cooked chicken breasts, shredded)
- 2 tablespoons olive oil
- 1 cup shredded carrots
- 1 small onion finely diced
- 1 cup mushrooms chopped
- 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 optional
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 3 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup dry white wine optional; replace with broth if skipping
- 1 cup heavy cream
- ½ cup shredded parmesan cheese
- Chopped parsley for serving (optional)
Instructions
- Bring the broth to a boil and add the salt. Rinse the wild rice, stir it in, then lower the heat. Cover and simmer until the rice is tender (up to 45 minutes depending on the brand), then drain any extra liquid and set it aside.3 cups low-sodium chicken broth, 1 teaspoon salt, ¾ cup uncooked wild rice
- Pull the meat from the rotisserie chicken and shred it into bite-sized pieces. Cooked chicken breasts work too, just shred or chop them the same way.1 rotisserie chicken
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and mushrooms, and cook until softened and the mushrooms have released their moisture.2 tablespoons olive oil, 1 cup shredded carrots, 1 small onion, 1 cup mushrooms
- Stir in the butter until melted, then add the garlic powder, onion powder, rosemary, thyme, salt, pepper, and red pepper flakes if using. Sprinkle the flour over the vegetables and cook for a 2-3 minutes, stirring often.3 tablespoons unsalted butter, 3 tablespoons all-purpose flour, 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 black pepper
- While stirring, slowly pour in the chicken broth to keep things smooth. Add the white wine if using, then bring the soup to a gentle simmer and cook until slightly thickened.3 cups low-sodium chicken broth, 1 cup dry white wine
- Reduce the heat to low and stir in the heavy cream. Add the chicken and cooked wild rice and heat through. Remove from heat, stir in the Parmesan until melted, then taste and adjust seasoning as needed.1 cup heavy cream, ½ cup shredded parmesan cheese
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of soup. Actual calories will vary.
- True wild rice can take longer than a “wild rice blend.” If your rice still has bite at the end, just keep simmering it until tender.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Facts
Creamy Chicken and Wild Rice Soup
Serving Size
2 cups
Amount per Serving
Calories
935
% Daily Value*
Fat
55
g
85
%
Saturated Fat
26
g
130
%
Trans Fat
0.3
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
15
g
Cholesterol
242
mg
81
%
Sodium
1818
mg
76
%
Potassium
801
mg
23
%
Carbohydrates
43
g
14
%
Fiber
4
g
16
%
Sugar
7
g
8
%
Protein
61
g
122
%
Vitamin A
6667
IU
133
%
Vitamin C
5
mg
6
%
Calcium
243
mg
24
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
