This post may contain affiliate links. For more information, please see our disclosure policy.
Creamy Autumn Chicken & Wild Rice Soup
This Creamy Autumn Wild Rice Soup is absolutely the perfect step into fall we all need! It starts with tender chicken, LOTS of veggies, including sweet potato, kale and mushrooms, and finishes with chicken broth and cream - for a perfectly balanced comforting bowl of yum!
Ingredients
- 1/4 cup olive oil
- 1/2 onion diced
- 1 carrot peeled, diced
- 1-2 stalks celery diced
- 1/2 small sweet potato peeled, diced
- 1 tbsp minced garlic
- 8 oz mushrooms sliced
- 1-2 cups kale roughly chopped (2-3 stalks)
- 1/4 cup water
- 1 tsp thyme leaves fresh if possible
- 1/3 cup flour
- 4 cups Zoup Chicken Broth
- 1 cup water
- 2 cups rotisserie/leftover chicken diced
- 1 tbsp salt
- 1 tsp black pepper
- 2 cups cooked long grain & wild rice blend
- 1 1/2 cups heavy cream
Instructions
- In a Dutch oven, add olive oil and heat on medium high1/4 cup olive oil
- Add onion, carrot, celery and sweet potato. Saute 4-5 minutes until softened1/2 onion, 1 carrot, 1-2 stalks celery, 1/2 small sweet potato
- Oil should be gone, Add 1/4 cup water and stir1/4 cup water
- Lower heat to Medium Low and add garlic and mushrooms. Saute for 1 min1 tbsp minced garlic, 8 oz mushrooms
- Add Kale and saute for 2-3 minutes1-2 cups kale
- Add Thyme and flour to veggies. Reduce heat to medium low (3/10) and stir until veggies are coated1 tsp thyme leaves, 1/3 cup flour
- Pour in chicken stock plus 1 cup water and bring to a simmer4 cups Zoup Chicken Broth, 1 cup water
- Add chicken, salt and pepper and simmer for 10-15 minutes2 cups rotisserie/leftover chicken, 1 tbsp salt, 1 tsp black pepper
- Add cooked rice and stir until broken up. Add cream and simmer 5 min more1 tsp black pepper, 2 cups cooked long grain & wild rice blend, 1 1/2 cups heavy cream
- Serve!
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1cupCalories: 404kcalCarbohydrates: 28.6gProtein: 21.9gFat: 22.9gSaturated Fat: 8.8gCholesterol: 77mgSodium: 1744mgPotassium: 629mgFiber: 2.3gSugar: 2.8gCalcium: 99mgIron: 4mg
Tried this recipe?Let us know how it was!
