Simple Creamy Chicken and Wild Rice Soup
Ingredients
The soup base
-
3
tablespoons
butter
-
½ to ¾
cup
finely chopped onion
-
1
cup
finely chopped carrots
-
1
cup
finely chopped celery
-
⅓
cup
all-purpose flour
-
6
cups
low-sodium chicken broth
-
1
teaspoon
salt
-
¼
teaspoon
pepper
-
3
cups
cooked wild rice or wild rice blend
-
2
cups
cooked cubed chicken
-
1
cup
half-and-half, evaporated milk or milk
Garnish
-
to taste
chopped chives (optional)
Instructions
- Melt the butter in a large pot and add the onion, carrots, and celery, cooking until tender.
- Stir in the flour and cook for about 30 seconds.
- Gradually add the chicken broth while stirring to avoid lumps, then add salt, pepper, and cooked rice.
- Bring the soup to a gentle simmer and cook for 2-3 minutes, stirring often.
- Add the chicken and stir in the half-and-half or milk, simmering for an additional 3-4 minutes.
- Adjust seasoning with salt and pepper, and serve garnished with fresh chives if desired.
Nutrition Facts (estimated)
Servings
8
Calories
258
Total fat
11g
Total carbohydrates
23g
Total protein
17g
Sodium
443mg
Cholesterol
49mg
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