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Chicken Wild Rice Soup
This Chicken Wild Rice Soup recipe is an easy and tasty way to use leftover chicken or turkey. Made on the stovetop, it whips up in no time and is as comforting as it is delicious!
Course
dinner, Main, Main Course, Soup
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
servings
Author
Jessy Freimann
Ingredients
4
Tablespoons
butter
1
heaping cup
diced onion
1
heaping cup
diced carrot
1
heaping cup
diced celery
2-3
cloves
garlic,
minced
½
teaspoon
poultry seasoning
¼
cup
flour
1
quart
low sodium chicken broth
2
cups
water
2 ½
cups
cooked chicken or turkey,
chopped
1 ½
cups
cooked wild rice
(or you can use white or brown cooked rice)
2
Tablespoons
heavy cream
Kosher salt,
to taste
Back pepper,
to taste
Instructions
In a dutch oven, melt butter over medium high heat.
Add onion, carrots and celery and saute to soften stirring periodically, about 5 minutes.
Stir in minced garlic and poultry seasoning and saute 1 more minute.
Add flour and stir until no more lumps remain. Cook for 1 minute.
Add broth, water and chicken (or turkey) and bring to a boil.
Reduce heat and simmer for 30 minutes.
Stir in wild rice and heavy cream and season to taste with salt and pepper. Serve immediately.