Creamy Chicken and Wild Rice Soup
Creamy chicken wild rice soup with hearty vegetables and seasoned just right.
Servings: 6
Calories: 304kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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