Ingredients for Chicken Wild Rice Soup
- Chicken Broth
- Fresh Mushrooms
- Celery
- Carrot
- Onion
- Chicken Bouillon Granule
- Dried Parsley Flakes
- Garlic Powder
- Dried Thyme
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Condensed Cream Of Mushroom Soup
- Dry White Wine
- Cooked Wild Rice
- Cooked Chicken
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How to Make Chicken Wild Rice Soup
- In a large pot or Dutch oven, combine 1 tbsp olive oil, 1 large onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), and 1 tsp dried thyme. Sauté over medium heat for 5-7 minutes, until softened.
- Add 8 cups chicken broth, 1 cup wild rice, 1 cup cooked chicken (shredded or diced), 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the rice is tender.
- In a separate saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp all-purpose flour until smooth.
- Gradually whisk in 1 cup chicken broth until smooth and no lumps remain. Bring to a simmer, cooking and stirring constantly for 2 minutes.
- Stir in 1 (10.75 ounce) can condensed cream of mushroom soup and 1/4 cup dry white wine (optional).
- Add the cooked rice and chicken mixture to the roux (the flour-butter mixture). Stir to combine.
- Heat through for 5 minutes, stirring occasionally. Taste and adjust seasonings as needed.
- Garnish with fresh parsley (optional) before serving. Enjoy with crusty bread and a fresh salad!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
8g
Fat
15g
Carbs
4g
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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion For Large Groups Healthy Lunch Soups Stews Rice Vegetables Oven Easy Dinner Party Holiday Event Dietary Low Cholesterol Low Calorie Low Carb Inexpensive Mushrooms Healthy 2 Low In Something Pasta Rice And Grains Taste Mood To Go Equipment Number Of Servings
