Creamy Chicken and Wild Rice Soup
Creamy and hearty with a nutty bite from the wild rice and a wonderful, flavor packed broth
Servings: 6 - 8 servings
- 6 slices bacon
- ½ large sweet onion chopped
- 2 medium carrots peeled and sliced thin
- 1 stalk celery sliced thin
- 1 tablespoon fresh thyme leaves
- 8 ounces cremini mushrooms sliced
- 4 medium cloves garlic minced
- 4 cup low-sodium chicken broth
- ½ cup dry white wine (or water)
- 3-4 ounces baby spinach leaves rough sliced
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups chopped cooked chicken breast
- 2 cups cooked wild rice
- 2 cups half-and-half
- ½ cup all-purpose flour
Heat a large Dutch oven or heavy bottom saucepan over medium-high heat. Cook the bacon until crisp and remove to a paper towel lined plate to drain. Chop bacon and set aside. Remove all but 1 tablespoon of the bacon grease from the pan.
Add the onion, carrots and celery to the pan and sauté in the drippings for 3-4 minutes on medium-high heat. Add the thyme leaves, mushrooms, and garlic. Sauté for 5 minutes or until the mushrooms release their moisture and start to brown.
Add the chicken broth, wine (or water) and bring to a boil. Reduce the heat and simmer for 10 minutes or until the vegetables are crisp tender. Add the salt, pepper, chicken and cooked wild rice. Stir gently.
In a small bowl with a spout, whisk together the half-and-half with the flour until smooth. Slowly drizzle the flour mixture into the hot soup while stirring gently to combine. Allow the soup to cook for about 5 minutes or until thickened.
Add the spinach and stir to wilt. Top with chopped bacon and serve.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
- Adapted from October 2017, Cooking Light Magazine
Calories: 300kcal | Carbohydrates: 37g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 518mg | Potassium: 715mg | Fiber: 4g | Sugar: 11g | Vitamin A: 5096IU | Vitamin C: 11mg | Calcium: 140mg | Iron: 2mg