Chicken & Wild Rice Soup (Magnolia Table)

Name: Chicken & Wild Rice Soup (Magnolia Table)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: ¾ cup all-purpose flour; 1¾ teaspoons kosher salt; 1¾ teaspoons freshly ground black pepper; 2½ pounds boneless, skinless chicken breasts, cut into ½-inch pieces; 4 tablespoons (½ stick) salted butter; ½ cup diced (¼-inch) white onion; ½ cup diced (¼-inch) celery; 1 bay leaf (optional); 8 ounces baby bella mushrooms, trimmed and cut into ½-inch slices (about 2½ cups); 2 garlic cloves, minced; ¼ cup dry white wine (optional); One 32-ounce box chicken broth or 4 cups Homemade Chicken Broth; Two 8.8-ounce pouches long-grain and wild rice blend, preferably Uncle Ben’s, cooked according to package directions; 1½ cups milk; ½ cup heavy cream; ¼ cup chopped fresh flat-leaf parsley, for garnish (optional)

6 steps

Prep:15minCook:50min

Updated at: Sun, 15 Oct 2023 18:03:55 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories578.4 kcal (29%)

Total Fat17.2 g (25%)

Carbs62.8 g (24%)

Sugars5.2 g (6%)

Protein42.6 g (85%)

Sodium1919.8 mg (96%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

¾ cupall-purpose flour

1 ¾ teaspoonskosher salt

1 ¾ teaspoonsblack pepper

freshly ground

2.5 poundsboneless skinless chicken breasts

cut into 1/2-inch pieces

4 tablespoonssalted butter

½ cupcelery

8 ouncesbaby bella mushrooms

trimmed and cut into 1/2-inch slices

2garlic cloves

minced

¼ cupdry white wine

optional

1 x 32 ouncechicken broth

box, or 4 cups Homemade Chicken Broth

2 x 8.8 ouncelong-grain and wild rice blend

pouches, preferably Uncle Ben’s, cooked according to package directions

1 ½ cupsmilk

½ cupheavy cream

¼ cupfresh flat-leaf parsley

chopped, for garnish, optional

Instructions

Step 1

1. In a large bowl, whisk together the flour and 1¼ teaspoons each of the salt and pepper. Add the chicken and gently toss to thoroughly coat the pieces in the seasoned flour. Remove the chicken from the flour, shaking off the excess, and set it aside. Discard any remaining flour.

Step 2

2. In a large soup pot, heat the butter over medium-high heat until melted. Add the onion, celery, and bay leaf (if using) and sauté until the vegetables are tender, about 5 minutes.

Step 3

3. Add the mushrooms and sauté until they give up most of their liquid and are lightly browned, about 5 minutes. Add the garlic and sauté until aromatic and lightly browned, about 30 seconds.

Step 4

4. Add the chicken and cook, stirring occasionally, until lightly browned, about 3 minutes (it does not need to be cooked through).

Step 5

5. Add the wine (if using) and cook until it is almost entirely evaporated, about 1 minute. Stir in the broth and bring to a simmer. Reduce the heat and simmer for 10 minutes.

Step 6

6. Stir in the cooked rice, milk, and cream. Simmer, stirring occasionally, until the flavors come together, about 20 minutes. Season with the remaining 1/2 teaspoon each salt and pepper. Remove and discard the bay leaf. Serve hot, garnished with parsley if desired.