Creamy Chicken and Wild Rice Soup
Hearty and delicious soup with chicken and wild rice.
Servings: 6 People
- 1 Tablespoon olive oil
- 1 cup diced celery
- 1 small diced onion
- 1 cup diced carrots
- 1 clove garlic minced
- 8 cups chicken broth
- 3/4 cup wild rice mix
- 1 cup cooked chicken diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried thyme
- 2 Tablespoons corn starch
- 1 Tablespoon water
- 1 cup milk
- 2 cups half and half
In a soup pot over medium heat add oil. Add celery, onion, and carrots. Saute for 5-8 minutes until soft. Stir in garlic. Continue cooking for 1 minute.
Add chicken broth and wild rice. Stir and cook for 45 minutes, until rice is cooked.
Stir in chopped chicken, salt, pepper and thyme.
In a small bowl, mix cornstarch and water. Pour into soup mixture while stirring. Simmer over medium for 10 minutes.
Stir in milk half and half. When heated through, soup is ready to serve.
Always add salt and pepper to taste. I use homemade chicken broth without any salt and often need to add a bit more salt than stated in the recipe.
If you want a thicker, creamier soup, substitute milk for all half and half.
Calories: 316kcal | Carbohydrates: 28g | Protein: 14g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 1632mg | Potassium: 672mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4010IU | Vitamin C: 25.5mg | Calcium: 173mg | Iron: 1.5mg