Creamy Wild Rice Soup

Creamy Wild Rice Soup – Got leftover cooked chicken or turkey? Cook up a pot of soup! This recipe is a healthier twist on a classic creamy turkey and wild rice soup that hails from back east. Serve this soup with a simple crisp romaine salad and some whole-grain bread. Wild rice! I really love its yummy nutty flavor with the savory broth of this dish, such soul warming!! Pure comfort food!

This recipe uses leftover chicken or turkey, and wild rice, to make this lovely, filling chicken and wild rice soup. Thyme and garlic adds aromatic depth to the soup, along with the classic base of onions, carrots, and celery. After simmering the soup, finish it with a drizzle of cream to add a touch of richness. 

This cozy stove top Soup is packed with healthy veggies and made creamy with a delicious roux. Make a large batch and enjoy it throughout the week! Don’t freeze the left overs, unfortunately, any soup with pre-boiled pasta, quinoa, or rice doesn’t tend to retain great texture through freezing, thawing, and reheating. If you want to freeze a soup that typically contains pasta or grains, wait to add that element and boil a fresh batch when you reheat the soup.

Not what you are looking for? Try these other excellent recipes:

• Creamy Broccoli Cauliflower Soup
• Turkey Pot Pie
• Asian Turkey Lettuce Cups
• Simple Marinated Turkey Breast

Creamy Wild Rice Soup

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Got leftover cooked chicken or turkey? Cook up a pot of soup! This recipe is a healthier twist on a classic creamy turkey and wild rice soup that hails from back east. Serve with a crisp romaine salad and whole-grain bread.

• Author: Eating Well
• Prep Time: :20
• Cook Time: :15
• Total Time: :35
• Yield: 4 1x
• Category: Soup
• Method: Stove Top
• Diet: Diabetic

Ingredients

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• 1 tablespoon extra-virgin olive oil
  
• 2 cups sliced mushrooms, (about 4 ounces)
  
• 3/4 cup chopped celery
  
• 3/4 cup chopped carrots
  
• 1/4 cup chopped shallots
  
• 1/4 cup all-purpose flour
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon freshly ground pepper
  
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 4 cups reduced-sodium chicken broth
  
• 1 cup quick-cooking or instant wild rice, (see Ingredient Note)
  
• 3 cups shredded cooked chicken, or turkey (12 ounces; see Tip)
  
• 1/2 cup reduced-fat sour cream
  
• 2 tablespoons chopped fresh parsley

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Instructions

• Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, garlic powder, dried thyme, salt and pepper and cook, stirring, for 2 minutes more. 

• Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.

Notes

Ingredient note: Quick-cooking or instant wild rice has been parboiled to reduce the cooking time. Conventional wild rice takes 40 to 50 minutes to cook. Be sure to check the cooking directions when selecting your rice–some brands labeled “quick” take about 30 minutes to cook. If you can’t find the quick-cooking variety, just add cooked conventional wild rice along with the turkey at the end of Step 2.

Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.