Chicken and Wild Rice Soup
Cozy, warming, and extremely healthy! This Homemade Chicken and Wild Rice Soup is the perfect soup to have on hand any time of year.
Ingredients
- 2 Tablespoon salted butter
- 2 cups chopped onion
- 1 cup chopped celery
- ¾ cup sliced carrots
- 2 cups sliced mushrooms
- 2 Tablespoons chopped garlic, optional
- ¾ teaspoon red pepper flakes, optional
- 4 cups cooked chicken, chopped
- 1 ½ cups wild rice
- 2 cups diced tomatoes
- 3 quarts chicken stock
- salt, to taste
Instructions
- In a 6 quart pot, melt butter over medium heat.
- Add onion, celery, carrots, mushrooms, garlic (if using), and red pepper flakes (if using).
- Cook, stirring frequently, until vegetables are tender.
- Add chicken, rice, tomatoes, and stock.
- Bring to a boil, then lower heat.
- Cook over low to medium low heat for 30 minutes, stirring occasionally, until rice is cooked.
- Season to taste with salt.
Notes
Substitutions:
- If you don't have Homemade Chicken Stock, you can use boullion cubes instead.
- We used Baby Bella mushrooms, but you can also use white button.
- To make things quick, you can buy a store-bought roast chicken and pre-chopped vegetables!
- This soup stores and reheats really well.
- Make sure you stir this soup often, You don't want the rice to stick to the bottom of the pot.
- This recipe is gluten free.
Nutrition
Serving: 1.5cupsCalories: 392kcalCarbohydrates: 44gProtein: 33gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 63mgSodium: 593mgPotassium: 996mgFiber: 4gSugar: 11gVitamin A: 2233IUVitamin C: 11mgCalcium: 70mgIron: 3mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.