Creamy Chicken and Wild Rice Soup
Ingredients:
- 1 lbs Boneless Skinless Chicken Breasts chopped
- 1 c Onions large, chopped
- 1 Carrots large, chopped
- 2 stalks Celery chopped
- 1 c Heavy Cream
- .5 tsp Sea Salt
- .25 tsp Ground Black Pepper
- 6 c Chicken Broth
- 1 c Wild Rice cooked
- 1 tsp Olive Oil
Instructions:
- Cook rice per package instructions.
- While rice cooks, in a saucepan or stock pot, saute onions, celery and carrots in the olive oil over medium heat.
- Cook until vegetables are tender.
- Add ¼ of the mixture to a blender and puree.
- Mix puree and vegetables in a large stockpot, and slowly add broth.
- Stir in chicken breast. Increase heat to high and cook until chicken is done, 10-15 minutes.
- Add rice, salt and pepper. Cook over medium heat until bubbling and thickened.
- Stir in heavy cream. Cook for another 5 minutes.
Nutrition
Calories: 530kcal | Carbohydrates: 39g | Protein: 33g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 154mg | Sodium: 1765mg | Potassium: 1076mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3545IU | Vitamin C: 30.9mg | Calcium: 96mg | Iron: 2mg
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