Chicken & Wild Rice Soup

Servings: 6 | Prep: 10 min | Cook Time: 45 min

INGREDIENTS

• 1 lb. cooked chicken, shredded, rotisserie chicken works great

• Salt and pepper, to taste

• 1 tbsp. Olive oil

• 6 cups chicken broth or bone broth

• 1 cup wild rice

• 3 cloves garlic, minced

• 1 onion, diced

• 3 carrots, peeled and diced

• 3 stalks celery, diced

• 1/2 tsp. dried thyme

• 1/2 tsp. dried rosemary

• 2 bay leaves

• 8 oz. mushrooms, thinly sliced

• 1/4 cup unsalted butter

• 1/4 cup all-purpose flour

• 1 cup milk

• 1 cup half and half

• 2 tbsp. chopped fresh parsley

This Chicken & Wild Rice Soup makes for the perfect meal for fall and winter.

DIRECTIONS

1. In a large pot add olive oil over medium-high heat. Add onion and sauté for 4 minutes, stirring occasionally. Add carrots, celery and garlic and sauté for 3 more minutes, stirring occasionally.

2. First add chicken broth. Stir around. Then add chicken, mushrooms, wild rice, thyme, rosemary and bay leaves, season with salt and pepper, to taste. Let the soup cook until it reaches a simmer. Then reduce heat to medium-low to maintain the simmer, cover, and cook for 30 minutes or until the wild rice is tender — being sure to stir the soup every 5-7 minutes so that the bottom of the pot does not burn. Remove the bay leaves.

3. Melt butter in a separate saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 4-5 minutes, season with salt and pepper, to taste. Stir milk mixture into soup. Serve immediately, garnished with parsley, if desired.
   
   

NUTRITION: Calories: 424 kcal | Fat: 18g | Carbohydrates: 33g | Fiber: 3g | Sugar 7g | Protein: 35g

---

Hi, I’m Rachel Simson, Registered Dietitian and owner of Buffalo Dietitian!

I’ve helped hundreds of individuals and women build better relationships with food and make nutrition feel doable again!

Follow me for more healthy recipes & nutrition tips!