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    You are in: Home / Recipes / Creamy Wild Rice & Chicken Soup Recipe
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    Creamy Wild Rice & Chicken Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    velorutionista's Note:

    This is the perfect soup to make right on the cusp of autumn, when you're faced with a chilly day, but still have fresh basil at your fingertips! Pop a pan of buttermilk biscuits in the oven when you put the chicken in the soup, and you'll have a cozy warm meal in minutes! (You can easily use all fresh herbs in this if you like, it's just that I only grow basil!)

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    Units: US | Metric


    1. 1
      Heat olive oil in a mid-size heavy soup pot over a medium flame till hot. Add onion, celery, carrots, and garlic; cook, stirring occasionally, till soft and golden (lower flame if necessary to keep garlic from burning).
    2. 2
      When veggies are soft, add dried spices and cook, stirring, till fragrant, about 2 minutes.
    3. 3
      Add chicken broth, water, and wild rice. Bring to a boil, lower flame, cover tightly and simmer 40 minutes, till wild rice is almost done.
    4. 4
      Add cubed chicken and cook 7-8 minutes more, till chicken and wild rice are both done. (Don't overcook, or you'll have mushy wild rice and dry chicken!).
    5. 5
      Remove soup from heat and ladle about 1 cup broth into a small bowl. Let cool a bit, then whisk in cream, being careful to stir quickly so the cream doesn't curdle.
    6. 6
      Slowly whisk cream and broth mixture back into the soup, stirring till well mixed. Sprinkle with basil and serve.

    Ratings & Reviews:


    Nutritional Facts for Creamy Wild Rice & Chicken Soup

    Serving Size: 1 (417 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 298.6
    Calories from Fat 128
    Total Fat 14.3 g
    Saturated Fat 5.4 g
    Cholesterol 37.5 mg
    Sodium 593.4 mg
    Total Carbohydrate 30.0 g
    Dietary Fiber 4.1 g
    Sugars 5.0 g
    Protein 13.6 g

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