Creamy Chicken and Wild Rice Soup
Cozy up to a big bowl of Creamy Chicken and Wild Rice Soup! Easy to make and good all year round!
Directions
1.
In a medium saucepan, add the rice, water and olive oil. Stir to combine.
2.
Bring to a boil and then cover and let simmer on low for 35-45 minutes until rice is soft and tender.
3.
While rice is cooking, in a Dutch oven or a soup pot, warm olive oil over medium heat.
4.
Add onion, carrots and celery.
5.
Sauté over medium heat for 5-6 minutes until veggies are tender.
6.
Stir in the garlic and cook 1 minute more.
7.
Add the chicken broth, thyme, rosemary, sage, marjoram, salt and pepper. Stir to combine.
8.
Bring to a boil over medium-high heat.
9.
Cover and reduce heat to medium-low. Simmer for 20 minutes.
When soup is almost done simmering, start making the roux.
10.
Melt the butter in a medium saucepan over medium heat.
11.
Add the flour and whisk together until mixture thickens.
12.
Add the milk and continue whisking constantly until the milk mixture thickens. This will take around 3-4 minutes.
13.
Add the wild rice and chicken to the soup pot and stir together.
14.
Stir in the roux and bring soup to a boil over medium heat.
15.
Let soup simmer uncovered for another 5 minutes.
16.
Remove from heat and stir in the sour cream. Serve warm.
Creamy Chicken and Wild Rice Soup
ingredients:
- 1 cup uncooked wild rice blend
- 1 3/4 cup water
- 1 tablespoon olive oil
- 2 tablespoons olive oil
- 1 yellow onion, dice
- 4 medium carrots, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried marjoram
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 rotisserie chicken, shredded (about 2 cups)
- 1/2 cup sour cream
- 6 tablespoons butter
- 1/2 cup flour
- 1 1/2 cups milk
instructions:
How to cook Creamy Chicken and Wild Rice Soup
- In a medium saucepan, add the rice, water and olive oil. Stir to combine.
- Bring to a boil and then cover and let simmer on low for 35-45 minutes until rice is soft and tender.
- While rice is cooking, in a Dutch oven or a soup pot, warm olive oil over medium heat.
- Add onion, carrots and celery.
- Sauté over medium heat for 5-6 minutes until veggies are tender.
- Stir in the garlic and cook 1 minute more.
- Add the chicken broth, thyme, rosemary, sage, marjoram, salt and pepper. Stir to combine.
- Bring to a boil over medium-high heat.
- Cover and reduce heat to medium-low. Simmer for 20 minutes.
- When soup is almost done simmering, start making the roux.
- Melt the butter in a medium saucepan over medium heat.
- Add the flour and whisk together until mixture thickens.
- Add the milk and continue whisking constantly until the milk mixture thickens. This will take around 3-4 minutes.
- Add the wild rice and chicken to the soup pot and stir together.
- Stir in the roux and bring soup to a boil over medium heat.
- Let soup simmer uncovered for another 5 minutes.
- Remove from heat and stir in the sour cream. Serve warm.
NOTES:
Calories
522.25Fat (grams)
39.10Sat. Fat (grams)
21.64Carbs (grams)
24.31Fiber (grams)
2.13Net carbs
22.17Sugar (grams)
2.84Protein (grams)
20.28Sodium (milligrams)
1763.10Cholesterol (grams)
139.06