Chicken and Wild Rice Soup

Chicken and Wild Rice Soup
Summary

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
Nutrition Facts

Nutrition Facts

9 Servings

  • Serving Size
    about 1 cup
  • Amount per serving Calories 130

  • Total Fat 2g
    • Saturated Fat 0.5g
  • Cholesterol 25mg
  • Sodium 400mg
  • Total Carbohydrate 15g
    • Dietary Fiber 2g
    • Total Sugars 2g
  • Protein 14g
  • Potassium 360mg
Ingredients

Ingredients

  • margarine (trans-fat-free)
    2
  • medium onion (diced)
    1
  • carrot(s) (diced)
    2
  • celery (diced)
    2 stalks
  • white (button) mushrooms (diced)
    1 cup
  • low sodium chicken broth (fat-free, reduced-sodium)
    44 oz
  • water
    1 cup
  • dried thyme (dried)
    1/4 tsp
  • black pepper
    1/4 tsp
  • salt (optional)
    1/4 tsp
  • corn starch
    1 tbsp
  • cold water
    1 tbsp
  • wild rice
    1 cup
  • cooked chicken (diced)
    2 cup
Directions

Directions

  1. 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.

  2. Add the chicken broth, water, thyme, black pepper, and salt.

  3. In a small cup, mix together the corn starch and 1 Tbsp. cold water. Add the mixture to the soup.

  4. Bring to a boil and stir in the rice.

  5. Reduce heat, cover, and simmer for 45 minutes. Add the cooked chicken and stir well.

Reviews
  • Recommended

    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.