Chicken and Wild Rice Soup

A creamy, comforting soup filled with tender chicken, earthy wild rice, carrots, celery, and mushrooms, perfect for a cozy fall evening.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 6
• Cuisine: American
• Difficulty: Medium
• Cost: $2.51/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• healthy
• savory
• slow cooker

Ingredients

• 1 tablespoon olive oil
• 1 cup wild rice blend (uncooked)
• 2 chicken breasts (boneless, skinless)
• 4 cup chicken broth
• 2 tablespoon butter
• 1 cup carrots (chopped)
• 1 cup celery (chopped)
• 1 cup cremini mushrooms (sliced)
• 0.5 yellow onion (chopped)
• 0.5 teaspoon dried thyme
• 0.25 teaspoon dried rosemary
• 0.25 cup all-purpose flour
• 1 cup milk
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 0.25 cup fresh parsley (chopped)

Instructions

1. Rinse wild rice blend. In a medium pot, combine wild rice blend with 2 cups of the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes or until rice is tender. Drain any excess liquid and set aside.
2. While rice cooks, place chicken breasts in a saucepan with remaining 2 cups chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until chicken is cooked through. Remove chicken, shred, and set aside. Reserve broth.
3. In a large Dutch oven or pot, melt butter over medium heat. Add chopped carrots, celery, sliced cremini mushrooms, and chopped yellow onion. Sauté for 8-10 minutes, until vegetables are tender.
4. Stir in dried thyme and dried rosemary, and cook for 1 minute until fragrant. Sprinkle all-purpose flour over the vegetables and stir constantly for 2 minutes to cook the flour.
5. Gradually whisk in the reserved chicken broth (from cooking the chicken) and milk, stirring constantly to prevent lumps. Bring to a gentle simmer, stirring until the soup begins to thicken.
6. Add the cooked wild rice blend and shredded chicken to the pot. Stir in 3/4 teaspoon salt and 1/2 teaspoon black pepper. Simmer for 5-10 minutes to allow flavors to meld and soup to heat through.
7. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.

Notes

This soup reheats wonderfully and can be stored in the refrigerator for up to 4 days. If the soup is too thick, thin with a little more broth or milk when reheating.

Nutrition (per serving)

• Calories: 380
• Protein: 28.5 g
• Carbohydrates: 38.2 g
• Fat: 13.5 g
• Fiber: 6.8 g
• Sodium: 690 mg
• Saturated Fat: 6.4 g
• Sugar: 5.1 g
• Cholesterol: 75 mg