Creamy Chicken and Wild Rice Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 291.8
- Total Fat: 13.9 g
- Cholesterol: 87.0 mg
- Sodium: 772.5 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 1.6 g
- Protein: 23.4 g
View full nutritional breakdown of Creamy Chicken and Wild Rice Soup calories by ingredient
Introduction
A supremely filling, hearty soup. I serve this on cold rainy days with a loaf of homemade bread. Hint: this is perfect for leftover rotisserie chicken or chicken you've pulled from the bone after making homemade chicken stock! This soup makes great leftovers, but you might want to thin it slightly with skim milk or water when reheating.This is a Base soup, so you can add or take away any of the veggies you like, such as add green beans or other great flavors. Also you can add fresh parsley or other seasonings to your preference. A supremely filling, hearty soup. I serve this on cold rainy days with a loaf of homemade bread. Hint: this is perfect for leftover rotisserie chicken or chicken you've pulled from the bone after making homemade chicken stock! This soup makes great leftovers, but you might want to thin it slightly with skim milk or water when reheating.
This is a Base soup, so you can add or take away any of the veggies you like, such as add green beans or other great flavors. Also you can add fresh parsley or other seasonings to your preference.
Number of Servings: 8
Ingredients
-
23 ounces Chicken Breast (cooked), no skin, roasted
4 cup (8 fl oz) Chicken Broth
127.5 grams Wild Rice
0.75 cup Flour - Gold medal all purpose flour
1 cup Half and Half Cream
1 cup Milk, 1%
0.5 tsp Black Pepper (Ground) (by TIARENEE)
.5 tsp Salt
2 cup (8 fl oz) Water, tap
.33 cup Butter, salted
.5 cup, chopped Carrots, raw
.5 cup, chopped Onions, raw
.5 cup, diced Celery, raw
0.5 cup Peas, frozen
Directions
First put the Onion, Carrots and Celery, all chopped, into a pot and saute until sweating.
In the same large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice. Cover and cook for 15 min at a simmer.
In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user PATRICKJLESTER.
In the same large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice. Cover and cook for 15 min at a simmer.
In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user PATRICKJLESTER.