Name: Chicken and Wild Rice Soup
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 10
Cuisine: American
Ingredients: 5 tablespoons butter, divided; 1/2 onion, chopped; 4 cloves garlic, minced; 1 cup chopped carrots; 2 cups chopped portabella mushrooms; 2 stalks celery, chopped; 1/2 teaspoon poultry seasoning; 8 cups chicken broth; 12 ounce jar marinated artichoke hearts, drained and chopped; 1 cup wild rice; 2-3 cups cooked chicken, cubed; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup flour; 2 cups milk

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CHICKEN AND WILD RICE SOUP – A creamy and hearty soup made with chicken, wild rice, carrots, mushrooms and marinated artichoke hearts. It’s the perfect comfort food for a cold day.

Chicken and Wild Rice Soup is one of my husbands all time favorite soups, mine too. And even though it has a fairly long cooking time, the assembly is really simple and quick.

This soup is perfect for feeding a lot of people. I serve it with salad and rolls to really make it stretch. It’s also one of my go-to recipes if I’m taking a meal to a friend.

Chicken and Wild Rice Soup is a great way to use up leftover chicken. You can use shredded or cubed, either way is fine as long as it’s bite sized.

This soup is thickened by using a roux. In order to have a smooth base to the soup, it’s really important to slowly add the milk to the flour/butter mixture and whisk constantly. It’s also important to cook the roux for a few minutes once the milk is fully incorporated. This will eliminate the raw flour taste.

Here’s what you need to make Chicken and Wild Rice Soup…

Butter
Onion
Garlic
Carrots
Portabella mushrooms
Celery
Poultry seasoning
Chicken broth
Marinated artichoke hearts
Wild rice
Chicken
Salt
Pepper
Flour
Milk

Chicken and Wild Rice Soup

Yield: 10-12 servings

Prep Time: 20 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 30 minutes

CHICKEN AND WILD RICE SOUP - A creamy and hearty soup made with chicken, wild rice, carrots, mushrooms and marinated artichoke hearts. It's the perfect comfort food for a cold day.

Ingredients

5 tablespoons butter, divided
1/2 onion, chopped
4 cloves garlic, minced
1 cup chopped carrots
2 cups chopped portabella mushrooms
2 stalks celery, chopped
1/2 teaspoon poultry seasoning
8 cups chicken broth
12 ounce jar marinated artichoke hearts, drained and chopped
1 cup wild rice
2-3 cups cooked chicken, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour
2 cups milk

Instructions

In a large stockpot over medium heat melt 1 tablespoon of butter.
Add the onion, garlic, carrots, mushrooms, celery and poultry seasoning. Sauté until the onion is translucent, about 5 mintues.
Add in the chicken broth and artichoke hearts. Turn the heat to high, bring to a boil.
Add in the rice and chicken. Turn the heat to low and cover. Simmer for 50-60 mintues.
5-10 minutes before the soup is finished, heat a medium sized saucepan to medium-low heat.
Melt the remaining 4 tablespoons of butter. Whisk in the flour.
Make a roux by slowly adding in the milk, 1/4 - 1/2 cup at a time, whisking constantly until smooth and thickened.
Cook and whisk for 2-3 minutes.
Once the rice is fully cooked, add in the salt and pepper. Stir to combine.
Slowly whisk in the roux.
Simmer for about 5 minutes, until the soup thickens.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 306Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 83mgSodium: 1117mgCarbohydrates: 16gFiber: 3gSugar: 4gProtein: 21g

Nutritional information is provided as a courtesy and is only an estimate.