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Publix Chicken Wild Rice Soup Recipe

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Crock Pot Chicken Wild Rice Soup
Crock Pot Chicken Wild Rice Soup from www.stockpilingmoms.com

Description

Publix chicken wild rice soup is a hearty and comforting dish that is perfect for a cold winter day or when you need a warm bowl of soup to soothe your soul. This soup is made with tender chicken, wild rice, and a blend of vegetables that create a rich and flavorful broth.

Prep Time

Preparation time for this recipe is approximately 15 minutes.

Cook Time

Cooking time for this recipe is approximately 1 hour.

Ingredients

  • 1 lb chicken breast, diced
  • 4 cups chicken broth
  • 1 cup wild rice
  • 1 onion, diced
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • 2 tbsp olive oil
  • Salt and pepper to taste

Equipment

  • Dutch oven or large soup pot
  • Large spoon or ladle
  • Cutting board and knife
  • Measuring cups and spoons

Method

  1. Heat olive oil in a large soup pot or Dutch oven over medium-high heat.
  2. Add diced chicken and sauté for 5-6 minutes, until browned and cooked through. Remove from pot and set aside.
  3. Add onion, celery, and carrots to the pot and sauté for 5-6 minutes, until the vegetables are soft and the onion is translucent.
  4. Add minced garlic, thyme, rosemary, and bay leaf to the pot and sauté for an additional 1-2 minutes, until fragrant.
  5. Stir in flour and cook for 1-2 minutes.
  6. Gradually add chicken broth, stirring constantly to prevent lumps from forming.
  7. Add wild rice to the pot and bring to a boil.
  8. Reduce heat to low and simmer for 45-50 minutes, or until the rice is cooked through.
  9. Add cooked chicken and heavy cream to the pot and stir to combine. Simmer for an additional 10-15 minutes, until heated through.
  10. Season with salt and pepper to taste.
  11. Remove bay leaf from the pot before serving.

Notes

This soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place in a pot on the stove over medium heat, stirring occasionally until heated through.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 355
  • Total Fat: 14g
  • Saturated Fat: 6g
  • Cholesterol: 88mg
  • Sodium: 935mg
  • Total Carbohydrates: 29g
  • Dietary Fiber: 3g
  • Sugars: 3g
  • Protein: 28g

Recipes FAQ

What can I substitute for heavy cream?

You can substitute whole milk or half and half for the heavy cream if you prefer a lighter soup.

Can I use a different type of rice?

Yes, you can use any type of rice you prefer, but keep in mind that cooking times may vary depending on the type of rice you use.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Simply follow the recipe as written, but instead of cooking on the stove, transfer all ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Recipe Tips

  • For a thicker soup, add an additional 1/4 cup of flour to the recipe.
  • This soup is even better the next day, as the flavors have a chance to meld together.
  • Feel free to add additional vegetables to this soup, such as mushrooms or bell peppers.

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