Chicken and Wild Rice Soup
Chicken and Wild Rice Soup is a comforting meal perfect for cooler weather. Made in about 30 minutes with a smoked chicken or rotisserie chicken and hearty vegetables.
Servings: 4 servings
Calories: 418kcal
Ingredients
- 2 cups shredded chicken
- 3 cups cooked wild rice blend rinsed and drained
- 3 tablespoons olive oil
- 1 medium onion diced
- 1 carrot sliced thin
- 1 tablespoon fresh rosemary minced
- 5 cloves garlic minced
- 8 cups chicken broth
- 2 teaspoon kosher salt
- 2 teaspoons fresh ground pepper
- Fresh Parsley for garnish
Instructions
- Coat the bottom of a dutch oven or soup pan with olive oil. Add onions, carrots, rosemary and garlic. Cook over medium heat, stirring often until vegetables are softened, about 10 minutes.
- Add chicken broth, salt and pepper. Bring to a low boil.
- Stir in cooked rice and chicken. Cook for 5 - 10 minutes, lower to simmer and keep warm until serving.
- Garnish with parsley if desired.
Notes
Store leftover soup in an airtight container in the refrigerator up to 4 days.
Reheat in a pan over medium heat, stirring until heated through.
Nutrition
Serving: 1g | Calories: 418kcal | Carbohydrates: 42g | Protein: 25g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Cholesterol: 61mg | Sodium: 2538mg | Fiber: 3g | Sugar: 4g