Chicken and Wild Rice Soup
Chicken and Wild Rice Soup recipe made with chicken broth, carrots, celery, onion, and wild rice.
Servings 6 servings
Calories 303kcal
Ingredients
- 42 oz chicken broth divided
- 2 carrots peeled and diced
- 1 stalk celery diced
- 1 onion diced
- 1/2 cup wild rice blend uncooked
- 2 tbsp butter
- 1/4 cup flour
- 2-4 tsp salt
- 1/2 tsp pepper
- 1 cup whipping cream
- 2 cups cooked diced chicken
Instructions
- In a stock pot, combine 2 cans of broth, carrots, celery, onion, and rice.
- Bring to a boil, then reduce heat and simmer 40 minutes until the vegetables and rice are tender.
- In a separate small saucepan, melt butter over medium heat.
- Whisk in flour, 2 teaspoons salt, pepper, and remaining broth until smooth.
- Cook and stir until thickened and bubbly. Stir in whipping cream.
- Remove from heat and whisk the cream mixture in with the soup in the stockpot.
- Add chicken and continue to simmer an additional 5 minutes.
- Taste and add additional 2 teaspoons of salt if necessary.
Video
Nutrition
Calories: 303kcal | Carbohydrates: 20g | Protein: 8g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 1584mg | Potassium: 389mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4152IU | Vitamin C: 17mg | Calcium: 56mg | Iron: 1mg