Creamy Chicken and Wild Rice Soup
This Creamy Chicken and Wild Rice Soup is rich, comforting, and layered with flavor, perfect for a quick meal.
Equipment
- Dutch oven or large pot
Ingredients
- 4 tablespoons butter
- 8 ounces white button mushrooms trimmed and sliced
- 1 medium onion peeled and finely diced (about 1 cup)
- 1 medium carrot peeled and finely diced (about ½ cup)
- 1 rib celery finely diced (about ½ cup)
- 1.5 teaspoons Morton Nature’s Season seasoning blend
- 0.25 teaspoon poultry seasoning
- ¾ cup all-purpose flour
- 6 cups chicken broth
- 2 tablespoons chicken base
- 0.25 teaspoon Kitchen Bouquet seasoning
- 2 cups cooked chicken diced or shredded
- 2 cups cooked wild rice
- 2 cups half and half or heavy cream
- minced fresh parsley for garnish, optional
Instructions
- In a Dutch oven or large pot, melt butter over medium-high heat until foaming. Add mushrooms, onion, carrots, celery, Morton's Nature Seasoning, and poultry seasoning. Cook, stirring occasionally, until the vegetables have softened and released most of their liquid, about 5 to 7 minutes.
- Stir in flour and cook until heated through, about 1 to 2 minutes. Whisk in one cup of broth until no lumps of flour remain.
- Stir in remaining broth, chicken base, Kitchen Bouquet seasoning, chicken, and cooked wild rice. Heat until barely simmering, about 180 degrees.
- Stir in half and half and return to 180 degrees (do not boil). Season to taste with salt and pepper and garnish with fresh parsley. Or, transfer to a slow cooker and keep warm.
Nutrition
Serving: 1cupCalories: 174kcalCarbohydrates: 14gProtein: 9gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 38mgSodium: 611mgPotassium: 229mgFiber: 1gSugar: 3gVitamin A: 974IUVitamin C: 2mgCalcium: 61mgIron: 1mg
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