Skip to content
Menu
Chicken and Wild Rice Soup
Main

Chicken and Wild Rice Soup

55 minServes 6Nutri-Score B€€
from @alyp_staugflorida2 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken breast (diced)Meat500 g
  • wild rice blend (rinsed)Grains200 g
  • onion (diced)Produce1 piece
  • carrots (peeled and diced)Produce2 pieces
  • celery stalks (diced)Produce2 pieces
  • garlic (minced)Produce3 pieces
  • mushrooms (sliced)Produce200 g
  • butter (for sautéing)Dairy40 g
  • flourPantry30 g
  • chicken stockPantry1.2 litres
  • heavy creamDairy200 ml
  • dried thymeSpices2 g
  • bay leafSpices1 piece
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • fresh parsley (chopped)Produce10 g

per serving

Nutrition

316kcal

Carbs
29 g
Proteins
22 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Ladle

step by step

Method

  1. Sauté the vegetables

    • Melt the butter in a stockpot over medium heat.
    • Add the onion, carrots and celery and cook until softened.
    • Stir in the garlic and mushrooms and cook a few minutes more.
    Step 1

  2. Make the roux

    • Sprinkle the flour over the vegetables and stir to coat.
    • Cook, stirring, until the flour is lightly golden.
    Step 2

  3. Add stock and rice

    • Pour in the chicken stock gradually, stirring to avoid lumps.
    • Add the wild rice blend, thyme, bay leaf, salt and pepper.
    • Bring to a boil, then cover and simmer until the rice is tender.
    Step 3

  4. Cook the chicken

    • Add the diced chicken to the simmering soup.
    • Cook until the chicken is cooked through and tender.
    Step 4

  5. Finish with cream

    • Remove the bay leaf.
    • Stir in the heavy cream and warm through without boiling.
    • Taste and adjust the seasoning.
    Step 5

  6. Serve

    • Ladle the soup into bowls.
    • Sprinkle with fresh parsley.
    Step 6
Get Mezze