Chicken Wild Rice Asparagus Soup
How to Make Chicken Wild Rice Asparagus Soup
This comforting chicken and rice soup features fresh asparagus and wild rice. This recipe is lower in potassium because we used almond milk instead of regular milk, so this is great for people managing kidney disease or otherwise on a potassium-restricted diet. If you do not need to limit potassium, you could use regular nonfat milk in this recipe.
Watch How to Make Chicken Wild Rice Asparagus Soup
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Step-By-Step Instructions:
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Prepare the wild rice according to package instructions, omitting salt and seasoning packet if included. Remove the pan from heat, allow rice to sit, covered, for additional 15 minutes. Set aside and let cool.
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In a Dutch oven, melt the butter and sauté the garlic and onion until tender. Add carrots, herbs and spices. Continue to cook over medium heat until tender.
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Mix in the flour and cook over low heat for a few minutes, stirring frequently.
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Pour in the 4 cups of chicken broth and vermouth. Using a wire whisk, blend until smooth.
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Add chicken and asparagus to the soup, then slowly add the almond milk. Simmer for 20 minutes.
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Fold in prepared rice, and serve.
Nutrition facts
8 Servings
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Serving Size
2 cups
- Amount per serving Calories 295
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Total Fat
11g
- Saturated Fat 4.2g
- Trans Fats 0g
- Cholesterol 45mg
- Sodium 385mg
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Total Carbohydrate
28g
- Dietary Fiber 3.3g
- Total Sugars 2g
- Added Sugars 0g
- Protein 21g
- Potassium 530mg
- Phosphorous 250mg
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