The Recipe:
Chicken & Wild Rice Soup
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Yield
4 servings
A comforting chicken and wild rice soup full of herbs and veggies.
Ingredients
- 4 tablespoons olive oil, divided
- 1 cup sliced celery
- 1 cup sliced carrots
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 teaspoon kosher salt, plus more to taste if needed
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 4 cups chicken broth, divided
- 1/4 cup flour (I use Wondra as it's less likely to form lumps)
- 8 ounces wild rice, cooked in broth or salted water according to package instructions
- 2 boneless, skinless chicken breasts, cooked and shredded (or any leftover chicken)
- 1 cup half and half, warmed in the microwave.
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add celery, carrots, and onions and cook until soft. Add garlic and saute until fragrant. Add white wine and allow to evaporate
- Add remaining 2 tablespoons olive oil to the pan, then the flour. Cook for a couple of minutes, stirring, to rid the flour of its raw flavor.
- Add salt, pepper, thyme, bay leaves then slowly whisk in the first cup of the chicken broth.
- Add the remaining broth, rice, chicken and bring to a simmer.
- Whisk in warmed half and half.
- Taste and adjust seasonings as needed. Serve hot.
Notes
Some chicken broth brands are very salty. If that is the case, your soup may not need any salt. If it's a low sodium brand, you may need to up the seasonings!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 504Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 79mgSodium: 1419mgCarbohydrates: 40gFiber: 3gSugar: 10gProtein: 27g