Skip to content
Menu
Creamy Chicken & Wild Rice Soup
Main

Creamy Chicken & Wild Rice Soup

1 hServes 6Nutri-Score C€€
from @joinmecookingwithbigb1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • carrots (diced into bite-size pieces)Produce2 pieces
  • celery ribs (diced)Produce2 pieces
  • onion (medium, diced)Produce1 piece
  • olive oilPantry30 ml
  • garlic (minced)Produce3 pieces
  • butterDairy42 g
  • flourPantry24 g
  • chicken brothPantry1.2 litres
  • heavy whipping creamDairy480 ml
  • thyme (dried)Spices1 g
  • crushed rosemary (crushed)Spices1 g
  • garlic powderSpices3 g
  • onion powderSpices2 g
  • saltSpices6 g
  • black pepper (ground)Spices1 g
  • wild rice with seasoning pack (boxed, seasoning pack included)Grains170 g
  • cooked shredded chicken (shredded, rotisserie works too)Meat300 g

per serving

Nutrition

411kcal

Carbs
24 g
Proteins
13 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Stovetop

step by step

Method

  1. Prepare the vegetables

    • Dice the carrots into bite-size pieces.
    • Dice the celery ribs and the onion.
    Step 1

  2. Sweat the vegetables

    • Heat the olive oil in a large pot over medium-high heat.
    • Add the prepared vegetables and cook until they start to turn tender.
    Step 2

  3. Add garlic, butter and flour

    • Add the minced garlic and cook for 1 minute.
    • Stir in the butter and flour and cook for another minute.
    Step 3

  4. Add liquids and seasonings

    • Pour in the chicken broth and heavy whipping cream.
    • Stir in the thyme, crushed rosemary, garlic powder, onion powder, salt and pepper.
    • Add the wild rice together with its seasoning pack.
    Step 4

  5. Add the chicken

    • Stir in the cooked shredded chicken.
    Step 5

  6. Simmer the soup

    • Cover the pot, reduce the heat to medium and bring to a simmer.
    • Cook, stirring occasionally so the rice doesn't stick to the bottom.
    Step 6
Get Mezze