Rating: 5 stars
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
35 mins
total:
1 hr
prep:
25 mins
Servings:
6
Yield:
6 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Note: chopped regular, curly kale can be substituted for baby kale.

Nutrition Facts per serving:

Calories 284; Fat 12g (18%); sat 5g (23%); Protein 18g; Carb 27g (9%); Fiber 3g (11%); Sugars 4g (added sugars 0g); Sodium 525mg (26%)

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