Cream Of Wild Rice And Chicken
A creamy, hearty soup featuring wild rice and shredded chicken, enriched with fresh vegetables and chives, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- In a large saucepan, sauté onion, carrot, and celery in butter until tender.
- Stir in flour and cook for 1-2 minutes.
- Gradually add chicken broth, stirring constantly to prevent lumps.
- Stir in cooked wild rice and shredded chicken, then season with salt and pepper.
- Bring to a boil over medium heat.
- Cook and stir for 2 to 3 minutes until thickened.
- Stir in fat-free evaporated milk and cook for another 3 to 5 minutes until thoroughly heated.
Tips & Substitutions
For a creamier texture, you can substitute regular evaporated milk for the fat-free version. If you want to add more flavor, consider including garlic or using a mix of wild and brown rice. Fresh herbs like thyme or parsley can enhance the dish. To thicken the soup further, blend a portion and return it to the pot. This recipe is perfect for those looking for hearty chicken recipes.
Serving Suggestions
Serve the cream of wild rice and chicken soup with a sprinkle of fresh chives on top for added flavor. It pairs beautifully with a side of crusty bread or a light salad to balance the richness of the soup. For a complete meal, consider serving alongside Crowd Pleasing Potatoes for a comforting dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of chicken broth if the soup has thickened too much. Avoid boiling, as this can cause the chicken to become tough.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Wild Rice And Chicken contains roughly 1806 calories, with 55g protein, 358g carbohydrates, and 19g fat. It is an excellent source of vitamin A (333% of the Daily Value), vitamin C (327% of the Daily Value), and dietary fiber (156% of the Daily Value). Note that it is relatively high in sodium, at 872mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of wild rice?
Yes, you can substitute brown rice for wild rice, but the cooking time will differ. Brown rice typically takes longer to cook, so make sure it is fully cooked before adding it to the soup. The flavor will be a bit different, but it will still be delicious.
How can I make this recipe vegetarian?
To make this dish vegetarian, replace the chicken broth with vegetable broth and omit the chicken. You can add more vegetables like mushrooms or spinach for added texture and flavor. To maintain creaminess, use a plant-based milk or cream substitute.
Can I freeze the soup?
Yes, you can freeze the cream of wild rice and chicken soup. Allow it to cool completely, then transfer it to a freezer-safe container. It can be stored for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).