Wild Rice, Chicken And Almond Soup Recipe

Name: Wild Rice, Chicken And Almond Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless, skinless chicken breast, cut into large strips (or chicken tenders); salt and pepper to taste; 1 tablespoon poultry seasoning blend; 2 teaspoons olive oil; 1 medium onion, chopped; 3 large carrots, peeled and diced; 1/2 red bell pepper, diced; 1 large clove garlic, minced; 3 tablespoons butter, divided; 3 tablespoons flour, divided; 5-6 cups chicken stock; 2 cups cooked wild rice; 1 1/2 cups whole milk; 1 cup grated sharp cheddar; 1/2 cup slivered almonds

Servings: persons

1 pound boneless, skinless chicken breast, cut into large strips (or chicken tenders)
salt and pepper to taste
1 tablespoon poultry seasoning blend
2 teaspoons olive oil
1 medium onion, chopped
3 large carrots, peeled and diced
1/2 red bell pepper, diced
1 large clove garlic, minced
3 tablespoons butter, divided
3 tablespoons flour, divided
5-6 cups chicken stock
2 cups cooked wild rice
1 1/2 cups whole milk
1 cup grated sharp cheddar
1/2 cup slivered almonds

1
Season the chicken pieces well with salt, pepper and poultry seasoning. Saute in a stockpot with the oil over medium-high heat until they're well browned and just cooked through, about 4 minutes per side. Remove the chicken and set aside.
2
Add 2 tbs. of the butter to the pan. Add the onion, carrot, bell pepper, and garlic; saute for 5 to 7 minutes until the veggies are softened.
3
Add 2 tbs. of the flour and stir until incorporated; cook for 2 minutes. Stir in 5 cups of the stock. Add the wild rice and simmer for 15 minutes or so.
4
Meanwhile, melt the remaining 1 tbs. butter in a saucepan over medium heat. Stir in the remaining tbs. flour and cook for 2 minutes. While the flour cooks, heat the milk in the microwave until it's warm, about 1 minute. Whisk the warm milk into the flour-butter roux and cook until it's smooth and thickened. Whisk in the cheddar until it's melted into the milk. Stir the cheesy sauce into the soup and heat through.
5
Shred the cooked chicken and add along with the almonds just before serving. Add extra chicken stock if the soup is too thick. This soup freezes very well.

1218

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound boneless, skinless chicken breast, cut into large strips (or chicken tenders), salt and pepper to taste, 1 tablespoon poultry seasoning blend, 2 teaspoons olive oil, and more.

Yes, Wild Rice, Chicken And Almond Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wild Rice, Chicken And Almond Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions