Creamy Wild Rice Chicken Soup
Nutrition Facts
10 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
570 |
|
| % Daily Value* | ||
| Total Fat 32g | 40% | |
| Saturated Fat 11g | 56% | |
| Cholesterol 165mg | 55% | |
| Sodium 890mg | 39% | |
| Total Carbohydrate 24g | 9% | |
| Dietary Fiber 4g | 13% | |
| Sugars 3g | ||
| Includes Added Sugars 1g | 3% | |
| Protein 45g | ||
| Vitamin D 1mcg | 2% | |
|---|---|---|
| Calcium 90mg | 8% | |
| Iron 6mg | 35% | |
| Potassium 1200mg | 25% | |
Ingredients
- 2 tbsp Olive Oil
- 3 Carrots, peeled, diced small
- 3 Celery Stalks, diced small
- 1 White Onion, diced small
- 4 Garlic Cloves, minced
- 1 tsp Dried Thyme
- 1 tsp Dried Oregano
- 1/4 tsp Dried Sage
- 1/4 tsp Crushed Red Pepper Flakes
- 1/2 tsp Salt & Pepper
- 2 lb Mushrooms, sliced thinly
- 1 tbsp Worcestershire Sauce
- 1 tbsp Balsamic Vinegar
- 2 tbsp Flour
- 1 cup Wild Rice Blend
- 6 cup Chicken Broth, LS
- 1 Rotisserie Chicken, skin removed, shredded
- 1 cup Coconut Milk
- 2 cups Baby Kale
- 1/2 Lemon, zested & juiced
- Garnish: Crusty Bread
Method of Preparation
Step 1
In a large pot add oil over medium-high heat.
Step 2
Add carrots, celery, onion, garlic, and dried herbs/seasonings. Sauté until onions are translucent.
Step 3
Add mushrooms and cook for an additional 6-8 minutes.
Step 4
Deglaze with Worcestershire and balsamic vinegar. Cook off some of the added liquid.
Add flour and cook for an additional minute.
Step 5
Add chicken broth and wild rice.
Cover and bring to a boil.
Once boiling, reduce the heat to low and simmer covered for 45 minutes. Stir occasionally to make sure the rice isn't sticking to the pot.
Step 6
After 45 minutes, add the chicken, coconut milk, lemon, and kale.
Bring to a light boil before turning off the heat to enjoy.
Serve with warmed crusty bread!
