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How to Make Chicken and Wild Rice Soup
Wild rice is a whole-grain and a healthier option than white rice. This soup is hearty and perfect on a cold winter day.
20 min prep time
1 hr cook time
9servings
about 1 cup
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Step-By-Step Instructions:
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Melt the margarine in a large soup pot over medium-high heat. Add the onion and sauté for 3 minutes or until clear. Add the carrots, celery, and mushrooms, and sauté for 5 minutes.
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Add the chicken broth, water, thyme, black pepper, and salt.
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In a small cup, mix together the corn starch and 1 Tbsp. cold water. Add the mixture to the soup.
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Bring to a boil and stir in the rice.
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Reduce heat, cover, and simmer for 45 minutes. Add the cooked chicken and stir well.
Nutrition facts
9 Servings
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Serving Size
about 1 cup
- Amount per serving Calories 140
- % Daily value*
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Total Fat
2g
3%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 25mg 8%
- Sodium 460mg 20%
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Total Carbohydrate
18g
7%
- Dietary Fiber 2g 7%
- Total Sugars 2g
- Added Sugars 1g 2%
- Protein 13g
- Potassium 300mg 6%
Ingredients
margarine (trans-fat-free)
2 tsp
onion(s) (diced)
1 med
carrots (diced)
2 med
celery (diced)
2 stalks
white (button) mushrooms (diced)
1 cup
low sodium chicken broth (fat-free)
44 oz
water (+ 1 Tbsp cold water, divided use)
1 cup
dried thyme (dried)
1/4 tsp
black pepper
1/4 tsp
salt (optional)
1/4 tsp
Cornstarch
1 tbsp
wild rice
1 cup
cooked chicken (diced)
2 cup
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