Chicken Wild Rice Soup Recipe

Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 people
Calories: 327kcal
Author: Becky Hardin - The Cookie Rookie
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Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • ½ large yellow onion, diced
  • 3 carrots peeled and chopped
  • 1 rib celery diced, optional
  • 1 cup uncooked wild rice or a wild rice blend
  • ¼ teaspoon baking soda *see Note
  • 1 tablespoon fresh thyme leaves
  • ½ cup dry or semi-dry white wine a good, drinkable wine
  • 4-5 cups unsalted chicken or turkey broth divided
  • teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup heavy cream
  • 3 cups cooked chopped or shredded turkey white and dark meat

Instructions

  • Heat a large Dutch oven over medium heat and add butter and oil.
  • Add onion, carrots, celery and uncooked rice. Cook 6-8 minutes or until the vegetables have softened and the rice begins to pop. Stir often.
  • Add baking soda, thyme and wine. Cook 1 minute, stirring often.
  • Add 4 cups broth, salt and pepper and bring mixture to a boil. Reduce heat to low (simmeand cover. Cook, covered, 30 minutes. Check the rice and if it isn’t softened, cook an additional 10 minutes with the lid on.
  • Remove the lid, add cream and chicken and cook 30-60 minutes or until the soup reduces and thickens.
  • (If the soup is too thin, whisk in 2 tablespoons flour or cornstarch that has been mixed with ¼ cup cold heavy cream. Bring just to a boil, reduce heat to low and cook until soup has desired consistency.)
  • (If soup is too thick, add an additional 1-cup broth.)
  • Season, to taste, with kosher salt and freshly ground black pepper.
  • Enjoy!

Video

Notes

*Note: Adding baking soda to the soup breaks down the tough rice fibers and reduces cooking time.

Nutrition

Calories: 327kcal | Carbohydrates: 21g | Protein: 14g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 75mg | Sodium: 547mg | Potassium: 395mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4431IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg