Chicken Wild Rice Soup

Ingredients

• Carrots

  Raw

  2 medium or 122g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Onions

  Raw

  1 medium or 110g

• Wheat flour

  White, all-purpose, unenriched

  8 tbsp or 63g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Canned chicken

  No broth

  4 cup or 820g

• Sour cream

  Reduced fat, cultured

  8 tbsp or 120g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Parsley

  Raw

  1 tsp or 1g

• Wild rice

  Raw

  2 cup or 320g

• Butter

  Unsalted

  8 tbsp or 114g

Directions

1. In a Dutch oven, melt the butter over medium-high heat. Add the chopped carrots, celery, and onion; cook and stir until tender.
2. Stir in the flour until well blended; cook until bubbly. Gradually add the chicken broth, stirring constantly. Bring to a boil and cook for 1-2 minutes until thickened.
3. Add the canned chicken, sour cream, salt, pepper, parsley, and wild rice. Return to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally, until the wild rice is tender.

Similar Foods

• Chicken Shiitake and Wild Rice Soup
• Cranberry Wild Rice Pilaf
• Cream of Mushroom and Wild Rice Soup
• Chicken Wild Rice Casserole
• Slow Cooker Chicken and Rice Soup
• Arroz Caldo (Filipino Chicken and Rice Soup)