Description
This Chicken Wild Rice Soup is a quick and easy recipe that uses wild rice instead of noodles. It features a creamy broth and a blend of spices, making it perfect for lunch or dinner on a chilly day.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium sweet onion (diced)
- 4 medium carrots (peeled and sliced into rounds)
- salt and pepper (to taste)
- 48 ounces low-sodium chicken broth
- 4.3 ounce box long grain wild rice with spice packet
- 2 1/2 cups cooked and seasoned chicken pieces
- 1 cup half-and-half
- chopped fresh parsley (for garnish)
Instructions
- In a large pot, warm butter and olive oil over medium heat. Add onions and carrots; sauté, stirring occasionally until softened, about 5-6 minutes. Season with a little salt and pepper to taste.
- Pour in chicken broth and raise temperature to medium high heat; bring to a boil and pour in rice and the seasoning packet that came with the rice. Cover and reduce heat to simmer lightly for 20 minutes, stirring occasionally.
- Add cooked chicken pieces and half-and-half. Cook 2-3 more minutes or until rice is softened completely, soup has thickened slightly and chicken is warmed through.
- Taste and season accordingly. Ladle into bowls and enjoy!
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 377
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 80 mg