Chicken Wild Rice Asparagus Soup

Chicken Wild Rice Asparagus Soup
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: DaVita.
This comforting chicken and rice soup features fresh asparagus and wild rice. This recipe is lower in potassium because we used almond milk instead of regular milk, so this is great for people managing kidney disease or otherwise on a potassium-restricted diet. If you do not need to limit potassium, you could use regular nonfat milk in this recipe.

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  • Prep time
    15 min
  • Cook time
    40 min
  • Servings
    8 Servings
  • Serving size
    2 cups
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    2 cups
  • Amount per serving Calories 295

  • Total Fat 11g
    • Saturated Fat 4.2g
    • Trans Fat 0g
  • Cholesterol 45mg
  • Sodium 385mg
  • Total Carbohydrate 28g
    • Dietary Fiber 3.3g
    • Total Sugars 2g
    • Added Sugars 0g
  • Protein 21g
  • Potassium 530mg
  • Phosphorus 250mg


  • unsweetened almond milk
    4 cup
  • dry vermouth
    1/2 cup
  • chopped cooked chicken
    2 cup
  • low sodium chicken broth
    4 cup
  • all-purpose flour
    1/2 cup
  • bay leaf
  • ground nutmeg
    1/4 tsp
  • black pepper
    1/2 tsp
  • chopped onion
    1/2 cup
  • garlic (minced)
    3 clove
  • unsalted butter
    4 tbsp
  • asparagus (trimmed and chopped into 1-inch pieces)
    1 bunch
  • wild rice
    3/4 cup
  • dried thyme
    1/2 tsp
  • salt
    1/2 tsp


  1. Prepare the wild rice according to package instructions, omitting salt and seasoning packet if included. Remove the pan from heat, allow rice to sit, covered, for additional 15 minutes. Set aside and let cool.

  2. In a Dutch oven, melt the butter and sauté the garlic and onion until tender. Add carrots, herbs and spices. Continue to cook over medium heat until tender.

  3. Mix in the flour and cook over low heat for a few minutes, stirring frequently.

  4. Pour in the 4 cups of chicken broth and vermouth. Using a wire whisk, blend until smooth.

  5. Add chicken and asparagus to the soup, then slowly add the almond milk. Simmer for 20 minutes.

  6. Fold in prepared rice, and serve.