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A creamy, hearty soup packed with tender chicken, nutty wild rice, and a classic mirepoix of carrots, celery, and onion. This Midwestern comfort food classic is perfect for a chilly day and comes together in about an hour.
For 4 servings
Cook Chicken and Rice
Sauté Aromatics
Create the Creamy Base
A creamy, hearty soup packed with tender chicken, nutty wild rice, and a classic mirepoix of carrots, celery, and onion. This Midwestern comfort food classic is perfect for a chilly day and comes together in about an hour.
This midwest recipe takes 60 minutes to prepare and yields 4 servings. At 287.81 calories per serving with 32.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner or supper.
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Combine and Finish
Omit the chicken and use vegetable broth. Add 1 lb of sliced cremini mushrooms and a can of drained cannellini beans for a hearty, meat-free version.
Replace the butter with olive oil or a dairy-free butter alternative. Substitute the heavy cream with full-fat coconut milk or a homemade cashew cream for a similar creamy texture.
To thicken the soup, use a gluten-free all-purpose flour blend in place of the regular flour. Alternatively, make a slurry with 2 tablespoons of cornstarch and 4 tablespoons of cold water and whisk it in during the final simmering step.
Chicken provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining a healthy immune system.
Wild rice is technically a grass seed, not a grain, and is packed with dietary fiber. Fiber aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
The mirepoix of carrots, celery, and onions provides a range of vitamins and minerals, including Vitamin A for vision health, Vitamin K, and various antioxidants that help protect the body from damage.
A 1.5-cup serving of this soup contains approximately 450-550 calories, depending on the specific ingredients used, such as the fat content of the chicken and cream.
Yes, it can be part of a healthy diet. It offers a good balance of lean protein from chicken, complex carbohydrates and fiber from wild rice, and vitamins from the vegetables. Using low-sodium broth and controlling the amount of cream can enhance its health benefits.
Absolutely. Sauté the vegetables as directed, then add them and all other ingredients (except flour and cream) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Remove and shred the chicken. Make a slurry with the flour and cream, stir it into the soup, and cook on high for another 20-30 minutes until thickened.
Soups with dairy like heavy cream can sometimes separate or become grainy when frozen and reheated. For best results, you can freeze the soup base before adding the cream. When you're ready to serve, thaw the soup, heat it gently, and then stir in the heavy cream.
If the soup is too thin, let it simmer uncovered for a bit longer to reduce. You can also thicken it with a cornstarch slurry. If it's too thick, simply stir in a splash of chicken broth or milk until it reaches your desired consistency.
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