Chicken and Wild Rice Soup
Ingredients
The soup base
-
5
tablespoons
butter
-
1
cup
onion, chopped
-
4
cloves
garlic, minced
-
1
cup
carrots, chopped
-
1
cup
portobella or baby bella mushrooms, chopped
-
2
stalks
celery, chopped
-
½
teaspoon
poultry seasoning
-
1
jar
marinated artichoke hearts, drained and chopped
-
8
cups
chicken broth
-
1
cup
wild rice
-
12-16
ounces
cooked chicken, chopped
-
½
teaspoon
kosher salt
-
¼
teaspoon
freshly ground black pepper
The thickening agent
Instructions
- Melt 1 tablespoon of butter in a large stockpot over medium heat.
- Add onion, garlic, carrots, mushrooms, celery, and poultry seasoning and sauté until the onion is translucent.
- Add artichoke hearts and chicken broth, then bring to a boil.
- Add wild rice and chicken, reduce heat, and simmer until the rice is tender.
- Remove from heat and add salt and pepper.
- In a small saucepan, melt the remaining butter and whisk in flour to make a roux.
- Slowly add milk, whisking constantly until smooth and thickened.
- Whisk the milk mixture into the soup and simmer until slightly thickened.
Nutrition Facts (estimated)
Servings
10 servings
Calories
223
Total fat
9g
Total carbohydrates
23g
Total protein
14g
Sodium
929mg
Cholesterol
46mg
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