Chicken & Wild Rice Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings (scant 2 cups each)
  • ¾ cup all-purpose flour
  • 1 tsp black pepper, divided
  • 2½ lbs boneless, skinless chicken breasts, cut into ½-inch pieces
  • 2 Tbsp unsalted butter
  • ½ cup diced onion
  • ½ cup diced celery
  • 1 bay leaf
  • 8 oz baby bella mushrooms, sliced
  • ½ tsp salt
  • 2 cloves garlic, minced
  • ½ cup dry white wine
  • 4 cups (32 oz) low-sodium chicken broth
  • 2 (8.8 oz) pouches wild rice blend rice, microwaved according to pkg directions
  • 1½ cups fat-free milk
  • ½ cup half-and-half
  1. Add flour and ½ teaspoon pepper to a large bowl; whisk well. Add the diced chicken and toss to coat.
  2. In a large Dutch oven or heavy-bottomed pot, heat butter over medium-high heat. Once melted and hot, add the onion, celery, and bay leaf. Saute until vegetables are tender, about 5 minutes.
  3. Add the mushrooms and salt; stir and cook until mushrooms are tender, about 5 minutes. Add garlic and saute for 30-60 seconds or until fragrant.
  4. Add the chicken, discarding any excess flour. Cook, stirring occasionally, until chicken is lightly browned, about 4-5 minutes (does not need to be cooked through).
  5. Add wine and cook until evaporated, about 1-2 minutes. Stir in broth and bring to a simmer. Reduce heat to medium-low and allow to simmer gently for 10 minutes.
  6. Stir in the cooked rice, milk, and half-and-half. Simmer, stirring occasionally, for 20 minutes. Season with remaining ½ teaspoon pepper. Discard bay leaf and serve hot.
Recipe ever so slightly adapted from Magnolia Table
Nutrition Information
Serving size: scant 2 cups Calories: 361 Fat: 9.5 Carbohydrates: 34.0 Sugar: 4.1 Sodium: 873 Fiber: 2.0 Protein: 35.9 Cholesterol: 84
Recipe by Prevention RD at