Creamy Chicken and Wild Rice Soup
This Creamy Chicken and Wild Rice Soup recipe combines tender chicken, aromatic vegetables, and nutty wild rice in a rich and creamy broth. Whether you're looking for a warm and nourishing lunch or a hearty dinner, this Panera inspired soup recipe is sure to hit the spot.
Servings: 6
Calories: 373kcal
Equipment
- 6 qt Stainless Steel Dutch Oven
Ingredients
- ⅓ cup uncooked wild rice
- 1 tablespoon olive oil
- 4 cups water
- 1 boneless, skinless chicken breast diced
- ½ cup butter
- 1 onion diced
- 1 stalk celery diced
- 1 carrot peeled and diced
- ½ cup all purpose flour
- 3 cups chicken broth
- 2 cups half and half
- ½ teaspoon dried rosemary
- 1 teaspoon salt
Instructions
- In a saucepan over medium-high heat, stir together the rice, oil, and water. Bring the water to a boil. Reduce the heat to medium-low, cover, and simmer for 30 minutes.
- Do not drain the partially cooked rice. Dice the chicken breast and set both the wild rice and the chicken aside.
- In a stock pot or dutch oven, melt the butter over medium heat. To the butter, add the onion, celery, and carrot, cooking for about 6 to 8 minutes or until the vegetables are tender.
- Make a roux by whisking flour into the butter and vegetable mixture and cook, stirring constantly, for 2 minutes.
- Gradually whisk in chicken broth, creating a creamy base. Carefully pour the undrained rice and diced chicken into the stock pot and bring the soup to a boil.
- Reduce heat to medium simmer for 5 to 10 minutes, or until the chicken is cooked and soup has thickened a bit.
- Reduce the heat to medium-low and add the half and half, rosemary, and salt.
- Continue cooking, uncovered, for an additional 20 minutes or until the rice is tender.
Notes
- Taste the soup and adjust seasonings as needed.
- Let the soup simmer for a longer period for deeper flavor development.
- Use leftover rotisserie chicken or turkey for a quick and easy meal.
- Garnish with fresh herbs like parsley or chives for added freshness.
Nutrition
Calories: 373kcal | Carbohydrates: 21g | Protein: 10g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 1038mg | Potassium: 328mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2497IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 1mg
