Chicken and Wild Rice Soup
Wild rice is a whole-grain and a healthier option than white rice. This soup is hearty and perfect on a cold winter day.
-
- Prep time
- 20 min
-
- Servings
- 9 Servings
-
- Serving size
-
about 1 cup
Ingredients
- margarine (trans-fat-free)
- 2
- 2
- medium onion (diced)
- 1
- 1
- carrot(s) (diced)
- 2
- 2
- celery (diced)
- 2 stalks
- 2 stalks
- white (button) mushrooms (diced)
- 1 cup
- 1 cup
- low sodium chicken broth (fat-free, reduced-sodium)
- 44 oz
- 1 kg 247 g
- water
- 1 cup
- 1 cup
- dried thyme (dried)
- 1/4 tsp
- 1/4 tsp
- black pepper
- 1/4 tsp
- 1/4 tsp
- salt (optional)
- 1/4 tsp
- 1/4 tsp
- Cornstarch
- 1 tbsp
- 1 tbsp
- cold water
- 1 tbsp
- 1 tbsp
- wild rice
- 1 cup
- 1 cup
- cooked chicken (diced)
- 2 cup
- 2 cup
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Directions
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Melt the margarine in a large soup pot over medium-high heat. Add the onion and sauté for 3 minutes or until clear. Add the carrots, celery, and mushrooms, and sauté for 5 minutes.
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Add the chicken broth, water, thyme, black pepper, and salt.
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In a small cup, mix together the corn starch and 1 Tbsp. cold water. Add the mixture to the soup.
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Bring to a boil and stir in the rice.
-
Reduce heat, cover, and simmer for 45 minutes. Add the cooked chicken and stir well.
Reviews
Write a Review-
I highly recommend this recipe! It's very flavorful and comforting. I added a little creole seasoning on my chicken when cooking because my family likes a little kick to everything. I also used brown rice instead of wild rice because it was all I had. I probably would use 1/2 cup of the brown rice though next time. That's the only difference in the recipe I used and it was delicious. Try it, I think you will like it.