Chicken Wild Rice Soup
This Chicken Wild Rice Soup is like a warm hug, with vegetables, wild rice, and pre-cooked chicken simmered in a creamy, savory broth. It’s quick and easy to make on the stove, in a slow cooker, or in the Instant Pot.
Servings: 6
Ingredients
- 2 tbsp butter
- 1 medium onion diced
- 2 carrots chopped
- 2 celery chopped
- 3 garlic cloves minced
- 1 tsp salt plus more to taste
- 1/4 tsp dried rosemary
- 1/4 tsp black pepper plus more to taste
- 1/4 cup all purpose flour
- 6 cups chicken broth
- 1 cup wild rice rinsed
- 1 bay leaf
- 1 lb chicken cooked and shredded (about 3 cups) (pulled chicken)
- 1 cup milk
- 1/2 cup heavy cream
- grated parmesan for garnish optional
Instructions
- Heat butter in a large pot or dutch oven over medium heat, then add the onion, carrots, celery, and garlic and sauté until soft, about 8 minutes.
- Next, add the salt, rosemary and pepper and sauté for 30 seconds, then add the flour and stir continuously for 1 minute until the flour is slightly golden with a nutty aroma.
- Pour in the broth, rice and bay leaf. Bring the soup to a boil, then cover, reduce heat to a simmer and simmer for 40 minutes, stirring occasionally. If you haven’t already, now is a good time to cook the chicken (pulled chicken).
- Add in the chicken, milk and cream and continue simmering for 10 minutes. Remove the bay leaf, add salt and pepper to taste, along with a sprinkle of grated parmesan. Enjoy!
Notes
*Calories are per serving and are an estimation.
*Soup will thicken as it refrigerates, so you may need to add more broth when reheating.
*Optional add-ins: chopped bella mushrooms, kale, parmesan cheese
Nutrition
Serving: 1g | Calories: 333kcal | Carbohydrates: 30g | Protein: 14g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 1402mg | Potassium: 384mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3928IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 1mg
