Chicken and Wild Rice Soup
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 178kcal
Ingredients
- 8 cups chicken broth
- 6 oz. box wild rice
- 1 onion chopped
- 2 stalks celery chopped
- 3 Tbs. butter
- 3 Tbs. flour
- 2 cups milk
- ¼ tsp. poultry seasoning
- salt & pepper
- 2 cups chicken cooked
Instructions
- Bring the broth to a boil in a stockpot.
- Add the rice, onions and celery.
- Simmer for 35-40 minutes or until the rice is tender.
- Meanwhile, melt the butter in a pan.
- Stir in the flour, cooking for just a minute over medium heat.
- Gradually whisk in the milk.
- Cook over medium heat until it’s bubbly and thickened.
- Add the poultry seasoning, salt and pepper.
- When the rice is cooked, stir the white sauce into the soup.
- Add the chicken.
- Adjust the seasonings and heat through.
Nutrition
Serving: 8g | Calories: 178kcal | Carbohydrates: 10g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 1216mg | Potassium: 445mg | Fiber: 1g | Sugar: 5g | Vitamin A: 390IU | Vitamin C: 23.3mg | Calcium: 125mg | Iron: 1mg