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Creamy Chicken and Wild Rice Soup
Creamy Chicken and Wild Rice Soup is the ultimate comfort food. Use a rotisserie chicken for the easiest, creamiest chicken soup recipe ever!
Course
Main Dish
Cuisine
American
Keyword
chicken and wild rice soup
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
587
kcal
Ingredients
¼
cup
butter
½
large
yellow onion
peeled and chopped
3
medium
carrots
peeled and diced
8
ounces
button mushrooms
sliced
3
stalks
celery
diced
1
teaspoon
salt
½
teaspoon
pepper
3
cups
cooked chicken
shredded (see note)
4
cups
chicken broth
(or chicken stock)
1
tablespoon
all-purpose flour
1
cup
heavy cream
1
cup
long grain and wild rice mix
Salt and pepper
to taste
Flat-leaf parsley
chopped, for garnish
Instructions
Melt butter in a heavy bottom pot over medium heat.
Add onion, carrots, and celery and allow to cook for 2-3 minutes, stirring occasionally.
Add in mushrooms and season with 1 teaspoon salt and 1/2 teaspoon pepper. Allow to cook until mushrooms are soft.
Add in the shredded chicken and chicken stock.
In a small bowl whisk together the flour and heavy cream until smooth. Pour flour/cream mixture into the soup and stir.
Add in rice, give everything a stir, and allow to cook covered for 25 to 30 minutes. Once the soup is done the rice should be tender.
Check the seasoning and add more salt and pepper to taste as needed. Serve warm with some chopped parsley on top, if desired.
Notes
I use a rotisserie chicken from the store. I remove the skin and shred all the meat. You could also use 3-4 cooked chicken breasts instead.
Nutrition
Calories:
587
kcal
|
Carbohydrates:
51
g
|
Protein:
16
g
|
Fat:
37
g
|
Saturated Fat:
22
g
|
Cholesterol:
119
mg
|
Sodium:
1111
mg
|
Potassium:
900
mg
|
Fiber:
5
g
|
Sugar:
10
g
|
Vitamin A:
9007
IU
|
Vitamin C:
7
mg
|
Calcium:
89
mg
|
Iron:
2
mg