Wild Rice-Chicken Soup
A hearty and creamy wild rice and chicken soup blending tender wild rice, savory chicken, mushrooms, and aromatic vegetables, perfect for comforting family meals or cozy gatherings.
Ingredients
- 1/3 cup uncooked wild rice ⓘ
- 4 cups chicken broth ⓘ
- 1/2 cup sliced mushrooms ⓘ
- 1/4 cup chopped celery ⓘ
- 1 small onion, chopped ⓘ
- 1 clove garlic, crushed ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/4 cup margarine or butter ⓘ
- 1/3 cup all-purpose flour ⓘ
- 1 cup cooked chicken, cut up ⓘ
- 1 cup whipping cream ⓘ
- 2 tablespoons dry white wine ⓘ
Instructions
- Wash wild rice by placing it in a wire strainer and rinsing with cold water until thoroughly cleaned.
- Bring wild rice and chicken broth to a boil in a saucepan, stirring once or twice.
- Reduce heat, cover, and simmer until rice is tender, about 40 to 50 minutes.
- In a 3-quart saucepan, cook and stir mushrooms, celery, onion, garlic, salt, and pepper in margarine or butter until vegetables are tender, about 6 minutes.
- Stir in flour and cook over low heat, stirring constantly, until mixture is bubbly.
- Remove from heat and stir in cooked, cut-up chicken and the cooked rice with broth.
- Heat to boiling, stirring constantly.
- Stir in whipping cream and white wine.
- Heat just until hot, but do not boil.
Tips & Substitutions
To enhance the flavor, consider adding fresh herbs like thyme or parsley. If you don't have wild rice, a mix of brown and white rice can work as a substitute, though the cooking time will vary. For a lighter version, use half-and-half instead of whipping cream. Make sure to constantly stir the flour mixture to avoid lumps, ensuring a smooth soup.
Serving Suggestions
This creamy wild rice-chicken soup pairs wonderfully with crusty bread or a fresh garden salad for a complete meal. For an elegant touch, serve it in individual bowls garnished with chopped parsley. It also complements well with a glass of dry white wine, echoing the white wine used in the recipe.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat, adding a splash of broth or water to maintain the desired consistency. Avoid boiling to prevent the cream from curdling.
Nutrition & Diet Analysis (per serving)
Each serving of Wild Rice-Chicken Soup contains roughly 763 calories, with 8g protein, 18g carbohydrates, and 72g fat. It is an excellent source of vitamin A (73% of the Daily Value) and vitamin D (26% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1514mg per serving (66% 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 leftover chicken for this soup?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly in this recipe. Just ensure it's chopped into bite-sized pieces before adding it to the soup for even distribution of flavor.
Is there a vegetarian version of this soup?
Yes! Substitute vegetable broth for chicken broth and omit the chicken. You can add more vegetables like carrots or peas for texture and flavor. Use plant-based butter and cream alternatives for a fully vegetarian option.
How can I make this soup thicker?
To thicken the soup, you can mix an additional tablespoon of flour with cold water to create a slurry and stir it into the boiling soup. Alternatively, you can let it simmer longer to reduce the liquid, concentrating the flavors and thickness.
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).