This healthy, comforting soup is a favorite for my husband and me and each of our four children. I chop the chicken and vegetables in my food processor so that even our 12-month-old can enjoy it. When the soup is done I let it cool in small bowls with ice cubes so that it doesn’t burn little tongues.
I adapted it from this recipe:
Hearty Chicken Wild Rice Soup
makes 9 large servings
- 1 medium onion, chopped fine
- 4 large carrots, chopped fine
- 2 celery ribs, chopped fine
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/4 cup whole wheat flour
- 8 cups chicken broth (I use homemade chicken stock)
- 3 cups cooked wild rice
- 1 cup cooked brown rice
- cooked chicken breast, diced (about 8 ounces)
- salt, to taste (I use 1.5 tsp when using unsalted chicken stock)
- pepper, to taste
- 1 cup whole milk
- Melt butter in a large saucepan. Saute the onion, carrots and celery until tender. Stir in flour until blended.
- Pour the chicken broth into a large pot. Add the rice, chicken, and vegetables. Add salt and pepper to taste.
- Bring to a boil over medium heat. Cook and stir for several minutes or until thickened. Add whole milk and cook a few minutes longer.
Nutrition information (per 1.5 cup serving):
- 181 calories
- 6 grams fat
- 19 grams carbohydrates
- 2 grams fiber
- 13 grams protein
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