High Protein Creamy Chicken and Wild Rice Soup
Creamy Chicken and Wild Rice Soup is a high protein soup with tender chicken, wild rice, vegetables, and a rich, creamy broth for a cozy dinner.
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 1 teaspoon dried thyme
- ½ teaspoon poultry seasoning
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 cups reduced-sodium chicken broth
- 1 cup uncooked wild rice blend rinsed and drained
- 4 cups cooked boneless skinless chicken breast shredded
- 1½ cups fat-free evaporated milk
- ½ cup plain nonfat greek yogurt
- 2 tablespoon chopped fresh parsley
Instructions
- In a large Dutch oven or soup pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery. Cook for 6 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic, flour, thyme, rosemary, poultry seasoning, salt, and ground black pepper. Cook for 1 minute, stirring constantly.
- Slowly add the chicken broth while whisking until the flour mixture is smooth.
- Stir in the wild rice blend.
- Bring the soup to a gentle boil. Reduce the heat to low. Partially cover the pot. Simmer for 40 to 45 minutes, stirring occasionally, until the rice is tender. Cooking time will vary depending on the wild rice blend.
- Add the shredded chicken and evaporated milk.
- Simmer uncovered for 5 minutes, stirring occasionally. Do not allow the soup to boil.
- In a small mixing bowl, add the Greek yogurt.
- Gradually whisk 1 cup of the hot soup into the Greek yogurt.
- Remove the soup from the heat. Stir the Greek yogurt mixture into the soup until smooth and creamy.
- Stir in the chopped parsley.
- Let the soup rest for 5 minutes before serving.
Notes
Serving Size: 1¾ Cups Creamy Chicken Rice Soup
Tips and Tricks
Check the rice package - Wild rice blends vary so cooking times can differ. Add broth if needed - Wild rice continues absorbing liquid as it sits. Stir in a little extra chicken broth if the soup becomes thicker than you prefer. Keep the yogurt smooth - Use Greek yogurt that is close to room temperature. Very cold yogurt is more likely to separate when mixed with hot soup. Wait before adjusting the thickness - The soup will thicken slightly as it rests and will become thicker after refrigeration.Storing and Reheating
Store in the refrigerator - Transfer cooled soup to an airtight container and refrigerate for up to 3 to 4 days. Store leftovers in portions - Dividing the soup into individual containers makes lunches and reheating more convenient. Freeze with caution - Creamy soups containing Greek yogurt may separate slightly after freezing and thawing. The wild rice can also soften. Freeze in an airtight container for up to 2 months if the change in texture does not bother you. Reheat on stovetop - Place the soup in a saucepan over low to medium-low heat. Add a small amount of chicken broth if the soup has become too thick, and warm gently while stirring. Reheat in microwave - Place one serving in a microwave-safe bowl. Heat in short intervals, stirring between each interval, until heated through.Nutrition
Calories: 366kcalCarbohydrates: 25gProtein: 47gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 104mgSodium: 555mgPotassium: 1199mgFiber: 2gSugar: 10gVitamin A: 3882IUVitamin C: 8mgCalcium: 249mgIron: 2mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane