This creamy, luscious chicken and wild rice soup is quick and easy to make thanks to pre-cooked rice and rotisserie chicken. Plus, it's quite nutritious--clocking it at under 300 calories, with 3 grams fiber and 10 percent of your daily calcium and potassium in just one serving.
Preparation Time
25 mins
Cooking Time
35 mins
Total Time
60 mins
Recipe Instructions
Step 1
Heat oil in a Dutch oven over medium-high. Add onion, carrots, and celery to pot; saute 3 minutes, stirring frequently. Add mushrooms, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; saute 5 minutes, stirring frequently. Add stock and water; bring to a boil. Reduce heat and simmer 8 minutes or until vegetables are tender. Add chicken, rice, and remaining salt and pepper; cook 3 minutes.
Step 2
Combine whipping cream and flour in bowl, stirring with a whisk. Stir into soup; bring to a boil. Cook 2 minutes or until thickened. Stir in kale and parsley. Remove from heat and stir in vinegar.
Ingredients
1 cup water
⅓ cup all-purpose flour
½ cup heavy whipping cream
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 cup onion, chopped
½ teaspoon ground black pepper, divided
4 garlic cloves, minced
1 (8 ounce) package sliced cremini mushrooms
½ teaspoon kosher salt, divided
1 cup carrots, thinly sliced
½ cup celery, thinly sliced
4 cups unsalted chicken stock
1 ½ cups shredded, skinned rotisserie chicken breast
1 (8.8 ounce) package UNCLE BEN'S® READY RICE® Long Grain and Wild