Chicken Soup with Wild Rice
An easy recipe for creamy Chicken Soup with wild rice. This is a Minnesota classic perfect for chilly weather. Make a big batch for your next party!
Servings 12 servings
Calories 181kcal
Ingredients
- 4 tablespoons butter
- 8 ounces mushrooms sliced
- 1 medium onion finely diced (about 1 cup)
- 1 carrot finely diced (about 1/2 cup)
- 1 celery rib finely diced (about 1/2 cup)
- 2 tablespoons chicken base
- 1 1/2 teaspoons Morton Nature’s Season seasoning blend
- 1/2 teaspoon white pepper
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon Kitchen Bouquet seasoning
- 3/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked chicken diced or shredded
- 1 (15 ounce) can wild rice or 2 cups cooked
- 2 1/4 cups half and half or heavy cream
- 2 teaspoons fresh parsley chopped, optional
Instructions
- In a Dutch oven or stock pot, melt butter over medium-high heat until foaming. Add mushrooms, onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 to 7 minutes.
- Stir in chicken base, Nature’s Season blend, pepper, poultry seasoning, and Kitchen Bouquet seasoning and stir until fragrant, about 30 seconds. Stir in flour and cook until heated through, about 1 to 2 minutes.
- Add chicken broth and whisk until no flour lumps remain. Add chicken, and cooked wild rice. Heat until barely simmering, until a kitchen thermometer reaches 180 degrees.
- Stir in half and half and return to 180 degrees (do not boil). Garnish with fresh parsley if desired and serve. Or, transfer to a slow cooker and keep warm.
Nutrition
Calories: 181kcal | Carbohydrates: 11g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 706mg | Potassium: 327mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1168IU | Vitamin C: 10mg | Calcium: 79mg | Iron: 1mg