Chicken and Wild Rice Soup
Prep time: 
Cook time: 
Total time: 
Serves: 7
You'd never guess this soup is remotely is rich, creamy, and hard to stop at just one bowl! It reheats beautifully, as well. Two thumbs up from us!
  • 1 cup dry wild rice
  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 tsp dried thyme
  • ¾ cup all-purpose flour
  • 8 cups (2 liters) low-sodium chicken stock
  • ½ tsp salt and black pepper, to taste
  • 1 small rotisserie chicken, skin removed and shredded (about 1½ lbs)
  • 8 oz mushrooms, sliced
  • 1 cup half-and-half
  1. Cook wild rice according to package directions; set aside.
  2. In a large pot, heat olive oil over medium-high heat. Add onions, carrots, and celery and sauté until softened, about 3 minutes. Add dried thyme and all-purpose flour; stir well to coat veggies in flour; cook for 2 to 3 minutes. Add chicken stock and bring to a boil, reduce heat to a simmer.
  3. Add chicken, mushrooms, salt, and pepper. Reduce heat and allow soup to simmer for 10 minutes.
  4. Add cooked wild rice and pour in half-and-half. Return soup to a simmer and cook an additional 5 minutes. Serve hot.
Recipe from Roti and Rice
Nutrition Information
Serving size: 1¾ cups Calories: 390 Fat: 10.4 Carbohydrates: 37.3 Sugar: 3.6 Sodium: 374 Fiber: 3.3 Protein: 35.8 Cholesterol: 97
Recipe by Prevention RD at