Creamy Chicken and Wild Rice Soup

Cooking ClassyReviews(1)
Lindsey Von Fange: "This was very good. I made it with white jasmine…" Read More
14Ingredients
540Calories
75Minutes

Ingredients

  • 3/4 cup rice blend (uncooked wild)
  • 1 cup yellow onion (chopped, from about 1 small onion)
  • 1 cup carrots (diced, from 2 medium)
  • 1 cup diced celery (from 2 - 3 stalks)
  • 7 tablespoons butter (diced, divided)
  • 1 clove garlic (minced)
  • 4 1/2 cups chicken broth (low-sodium, measured from 3 14.5 oz cans)
  • 1/4 teaspoon dried thyme (each, marjoram, sage and rosemary)
  • salt and ground black pepper (to taste)
  • 1 pound boneless, skinless chicken breasts (halves)
  • 1/2 cup flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1 teaspoon lemon zest
Read Directions

NutritionView more

540Calories
Sodium16%DV380mg
Fat52%DV34g
Protein59%DV30g
Carbs10%DV31g
Fiber8%DV2g

PER SERVING *

Calories540Calories from Fat310
% DAILY VALUE*
Total Fat34g52%
Saturated Fat19g95%
Trans Fat
Cholesterol145mg48%
Sodium380mg16%
Potassium910mg26%
Protein30g59%
Calories from Fat310
% DAILY VALUE*
Total Carbohydrate31g10%
Dietary Fiber2g8%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Lindsey Von Fange 11 Mar 2017
This was very good. I made it with white jasmine rice though because it has lower arsenic potential. I also made it with corn starch to make it gluten free. My kids enjoyed it, and hubs did too. It is rich and creamy, but doesn't make you feel blah afterward.