Creamy Chicken and Wild Rice Soup

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Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4 servings
Calories: 556kcal

Ingredients

  • 3/4 lb Chicken breast boneless skinless
  • 1 tbsp Extra-virgin olive oil
  • 1 stalk Celery sliced 1/4 inch thick
  • 1 large Carrot peeled and sliced 1/4 inch thick
  • 1 clove Garlic finely chopped
  • 1/2 Onion peeled and chopped
  • 4 cups Chicken broth
  • 1/2 cup Wild rice (not quick-cooking)
  • 1 sprig Fresh rosemary
  • 2 sprigs Fresh thyme finely chopped
  • 1 tbsp Butter melted
  • 2 tbsp All-purpose flour
  • 1/2 cup Heavy cream
  • 2 tbsp Lemon juice
  • 4 slices Crusty bread toasted if desired
US Customary - Metric

Instructions

  • Season the chicken with salt and pepper.
  • Heat the olive oil in a pot over medium-high heat. Working in batches, add the chicken to the pot and cook until browned (2 to 3 minutes per side). Remove the chicken to a plate.
  • Add the celery, carrots, garlic, onion to the pot and cook, stirring for 1 minute. Add the broth, rice and stir. Add the chicken and any juices from the plate.
  • Add the rosemary and thyme; cover with a lid and simmer for 25 minutes.
  • Remove the chicken from the pot and shred with two forks pulling in opposite directions.
  • Meanwhile, in a small bowl, mix together the melted butter and flour with a fork to make a paste.
  • Return the chicken to the pot. Add the butter/flour mixture, stirring to thicken. Add the cream and bring to a simmer for 5 minutes. Just before serving, stir in the lemon juice. Taste and adjust the seasoning with salt and pepper.
  • Ladle into bowls with the proper ratio of broth to the rest of the ingredients. Serve with bread.

Nutrition

Calories: 556kcal | Carbohydrates: 60g | Protein: 31g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 103mg | Sodium: 1347mg | Potassium: 796mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3627IU | Vitamin C: 24mg | Calcium: 83mg | Iron: 4mg

Creamy Chicken and Wild Rice Soup

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4 servings
Calories 556 kcal

Ingredients
 
 

  • 3/4 lb Chicken breast boneless skinless
  • 1 tbsp Extra-virgin olive oil
  • 1 stalk Celery sliced 1/4 inch thick
  • 1 large Carrot peeled and sliced 1/4 inch thick
  • 1 clove Garlic finely chopped
  • 1/2 Onion peeled and chopped
  • 4 cups Chicken broth
  • 1/2 cup Wild rice (not quick-cooking)
  • 1 sprig Fresh rosemary
  • 2 sprigs Fresh thyme finely chopped
  • 1 tbsp Butter melted
  • 2 tbsp All-purpose flour
  • 1/2 cup Heavy cream
  • 2 tbsp Lemon juice
  • 4 slices Crusty bread toasted if desired

Instructions
 

  • Season the chicken with salt and pepper.
  • Heat the olive oil in a pot over medium-high heat. Working in batches, add the chicken to the pot and cook until browned (2 to 3 minutes per side). Remove the chicken to a plate.
  • Add the celery, carrots, garlic, onion to the pot and cook, stirring for 1 minute. Add the broth, rice and stir. Add the chicken and any juices from the plate.
  • Add the rosemary and thyme; cover with a lid and simmer for 25 minutes.
  • Remove the chicken from the pot and shred with two forks pulling in opposite directions.
  • Meanwhile, in a small bowl, mix together the melted butter and flour with a fork to make a paste.
  • Return the chicken to the pot. Add the butter/flour mixture, stirring to thicken. Add the cream and bring to a simmer for 5 minutes. Just before serving, stir in the lemon juice. Taste and adjust the seasoning with salt and pepper.
  • Ladle into bowls with the proper ratio of broth to the rest of the ingredients. Serve with bread.

Nutrition

Calories: 556kcalCarbohydrates: 60gProtein: 31gFat: 22gSaturated Fat: 10gCholesterol: 103mgSodium: 1347mgPotassium: 796mgFiber: 4gSugar: 4gVitamin A: 3627IUVitamin C: 24mgCalcium: 83mgIron: 4mg
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