Chock full of veggies, this Chicken and Wild Rice Soup makes a hearty, comforting meal. It has all your chicken soup essentials – including herbs, shredded chicken and chicken stock.
15m
PREP TIME
45m
COOK TIME
209
CALORIES
13
INGREDIENTS
Servings: 6 (1-cup)
Ingredients
- 3/4 cup uncooked wild rice
- 2 cups water
- 2 tablespoons butter
- 2 ribs celery, thinly sliced on the diagonal
- 1 medium carrot, halved lengthwise and thinly sliced
- 1 small onion, chopped
- 1/4 cup flour
- 1 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1 teaspoon McCormick® Sea Salt Grinder
- 1/2 teaspoon McCormick Gourmet™ Organic Crushed Rosemary
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1 container (32 ounces) chicken stock, (4 cups)
- 1 1/2 cups shredded cooked chicken
INSTRUCTIONS
- 1 Mix wild rice and water in medium saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer 25 to 30 minutes or until rice is almost tender.
- 2 Meanwhile, melt butter in large saucepan on medium heat. Add celery, carrot and onion; cook and stir 5 minutes or until vegetables soften. Add flour, garlic, salt, rosemary and pepper; cook and stir 1 minute.
- 3 Gradually stir in stock. Bring to boil. Reduce heat to low; simmer 5 minutes. Add chicken and cooked wild rice; simmer 5 minutes longer or until chicken is heated through.
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