Creamy Chicken and Wild Rice Soup
Creamy chicken wild rice soup with hearty vegetables and seasoned just right.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
- 2 tbs butter and/or olive oil
- 4 carrots roughly chopped
- 2 stalks celery chopped
- 1/2 large onion
- 5 gloves of garlic minced
- 4 cups chicken stock preferably homemade bone broth
- 2 cups whole milk or half & half
- 1-2 cup shredded chicken
- 2 cups cooked wild rice
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 1/2 tsp parsley
- 1 bay leaf
- salt to taste
In a large soup pot, add butter and/or oil, celery, and onions. Cook until soft.
Stir in chopped carrots, garlic, thyme, rosemary, parsley, and a bay leaf and cook for 1-2 minutes more.
Add in chicken stock, let soup come to a boil, and cook for 20 minutes.
Reduce heat and stir in cream, cooked rice, and chicken, and simmer for 10 more minutes watching carefully so that it doesn't over boil.
Place leftover soup in the fridge.
Serving: 1g | Calories: 304kcal | Carbohydrates: 25g | Protein: 18g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 350mg | Potassium: 534mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5380IU | Vitamin C: 3.5mg | Calcium: 118mg | Iron: 1.3mg