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RECIPE
16 INGREDIENTS 9 STEPS 1hr 20min

Chicken and Wild Rice Soup

5.0
1 Ratings
This Chicken and Wild Rice Soup is the ultimate comfort dish for your soul. This veggie and chicken combination gives this creamy soup a lot of colors and textures, plus a blast of flavors. Is there anything better than a nice warm soup on a cold weeknight?
Chicken and Wild Rice Soup Recipe | SideChef
This Chicken and Wild Rice Soup is the ultimate comfort dish for your soul. This veggie and chicken combination gives this creamy soup a lot of colors and textures, plus a blast of flavors. Is there anything better than a nice warm soup on a cold weeknight?
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
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Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
1hr 20min
Total Time
$1.66
Cost Per Serving

Ingredients

Servings
8
US / METRIC
5 cups
Chicken Stock
2 cups
1 cup
3 stalks
Celery , diced
2
Carrots , peeled, diced
1
Yellow Onion , finely diced
4 sprigs
2 cloves
Garlic , minced
1 Tbsp
Fresh Parsley , chopped
2 Tbsp
1 tsp

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Nutrition Per Serving

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CALORIES
323
FAT
12.1 g
PROTEIN
21.5 g
CARBS
31.3 g

Cooking Instructions

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Step 1
Season the Tyson® Chicken Thighs (1 lb) with Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp) .
Step 2
Heat the Olive Oil (2 Tbsp) in the dutch oven over medium-high heat. Once hot, add chicken and sear the chicken for about 5 minutes or until golden brown. Remove from the pot, and set aside.
Step 3
In the same pot, add Butter (2 Tbsp) , Button Mushrooms (1 cup) , Yellow Onion (1) , Celery (3 stalks) , Carrots (2) , Garlic (2 cloves) , and Fresh Thyme (4 sprigs) leaves. Saute over medium heat for about 5 minutes. Then season with Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp) .
Step 4
After 5 minutes, turn the heat down to medium-low. Add the All-Purpose Flour (1/4 cup) and stir until well combined. Stir continuously to ensure it doesn't burn. Cook for about 2 minutes.
Step 5
Pour in the Chicken Stock (5 cups) . Stir occasionally until the soup is smooth and with no lumps.
Step 6
Add the Wild Rice (1 cup) and turn to medium-high and bring it to a boil. Once boiling, reduce the heat to simmer. Cover with a lid and cook for about 35 minutes.
Step 7
After 35 minutes, add the chicken. Cook for 5 more minutes.
Step 8
Once the wild rice pieces have burst out of their shells, add in the Milk (2 cups) slowly while stirring. Continue to cook for about 5 minutes, or until the soup has reached your desired level of thickness.
Step 9
Serve the soup in a bowl, and garnish with Fresh Parsley (1 Tbsp) .

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5.0
1 Ratings
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Nutrition Per Serving
Calories
323
% Daily Value*
Fat
12.1 g
16%
Saturated Fat
4.1 g
20%
Trans Fat
0.0 g
--
Cholesterol
71.8 mg
24%
Carbohydrates
31.3 g
11%
Fiber
2.8 g
10%
Sugars
8.3 g
--
Protein
21.5 g
43%
Sodium
682.5 mg
30%
Vitamin D
--
--
Calcium
121.9 mg
9%
Iron
1.7 mg
9%
Potassium
541.1 mg
12%
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