Chicken Wild Rice Soup
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 14 servings (1 cup each)
Calories 216kcal
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)
- 1 1/2 teaspoons Morton Nature’s Season seasoning blend
- 1/4 teaspoon poultry seasoning
- 3/4 cup all-purpose flour
- 6 cups chicken broth
- 2 tablespoons chicken base
- 1/4 teaspoon Kitchen Bouquet seasoning
- 2 cups cooked chicken diced or shredded
- 2 cups cooked wild rice
- 2 cups half and half or heavy cream
- minced fresh parsley for garnish, optional
Instructions
- In a Dutch oven or stock pot, melt butter over medium-high heat until foaming. Add mushrooms, onion, carrots, celery, Morton's Nature Seasoning, and poultry seasoning. Cook, stirring occasionally, until the vegetables have softened and released most of their liquid, about 5 to 7 minutes.
- Stir in flour and cook until heated through, about 1 to 2 minutes. Whisk in one cup of broth until no lumps of flour remain.
- Stir in remaining broth, chicken base, Kitchen Bouquet seasoning, chicken, and cooked wild rice. Heat until barely simmering, about 180 degrees.
- Stir in half and half and return to 180 degrees (do not boil). Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper) and garnish with fresh parsley. Or, transfer to a slow cooker and keep warm.
Nutrition
Serving: 1cup | Calories: 216kcal | Carbohydrates: 31g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 221mg | Potassium: 251mg | Fiber: 2g | Sugar: 3g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg