Creamy Chicken & Wild Rice Soup
Recipe: #17345
February 12, 2015
Categories: Chicken, Australian Sunday Dinner, Gluten-Free, No Eggs, Wild Rice, Heavy Cream, Chicken Dinner, more
"This hearty soup uses pre-cooked chicken. Leftover store bought rotisserie chicken works great. Change up the vegies to suit your taste. Carrots and celery work well."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (348.1 g)
- Calories 222.1
- Total Fat - 9.2 g
- Saturated Fat - 5 g
- Cholesterol - 65.5 mg
- Sodium - 1186.2 mg
- Total Carbohydrate - 24 g
- Dietary Fiber - 2.3 g
- Sugars - 2.2 g
- Protein - 12.2 g
- Calcium - 42.6 mg
- Iron - 1.8 mg
- Vitamin C - 5.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Put broth, wild rice, onion, garlic, sage and thyme in a large soup pot with a lid. Bring to a boil, reduce heat to medium-low, cover and simmer for 45 minutes.
Step 2
Stir in mushrooms, tomatoes and chicken and cook 20 more minutes.
Step 3
Stir in cream and heat through (DO NOT BOIL).
Step 4
Season with salt and pepper and serve with a crusty bread.
Tips
No special items needed.
2 Reviews
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