Chicken Wild Rice Soup
Chicken Wild Rice Soup is packed with tender chicken, flavorful mushrooms, and a hearty mix of vegetables combined with a wild rice blend.
Foto: Spend With Pennies — Kathleen Boureston
Ingredients
- 1 tablespoon olive oil
- 6 ounces cremini mushrooms (trimmed and sliced)
- 1 tablespoon butter
- 1 onion (chopped)
- 2 carrots (peeled and diced)
- 2 ribs celery (diced)
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 4 cups reduced sodium chicken broth
- ¾ cup wild rice blend (*see note)
- 1 cube chicken bouillon (or 1 teaspoon Better Than Bouillon Chicken Base)
- ½ teaspoon dried thyme leaves
- ½ teaspoon black pepper (or to taste)
- ¾ cups frozen corn kernels (thawed)
- 2 cups cooked chopped chicken (cubed, or turkey)
- ½ cup heavy whipping cream
- 1 tablespoon chopped fresh parsley
Steps
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In a large Dutch oven, heat olive oil over medium heat. Add mushrooms and stir to coat with oil. Cook undisturbed until they begin to brown, about 7 or 8 minutes, set aside.
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To the same pot, add butter, onion, carrots, celery, and garlic. Cook until onions are softened. Add cooked mushrooms & flour and cook 1 minute, stirring constantly.
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Add broth, wild rice, bouillon, thyme, and pepper, and bring to a boil.
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Cover and reduce heat to a gentle simmer, cooking until the rice is just tender, about 30-35 minutes.
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Add corn, diced chicken, cream and parsley and simmer gently to blend flavors, 10-15 minutes.
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Taste and season with additional salt or pepper if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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