Grilled Chicken and Wild Rice Soup

October 25, 2013

This grilled chicken and wild rice soup is creamy, yet smooth, and has the perfect broth to rice ratio. In the past, I have often prepared a boiled chicken and wild rice soup in which the rice absorbs all of the broth, resulting in a thick mush. Unlike boiled chicken, grilled chicken enhances all of the flavors that are included in this soup and gives the soup a pleasant aroma that warms the soul without the mush. This charming bowl of soup is sure to bring the whole family to the table.

For the Chicken:
1.5 lbs chicken breast tenders
½ tsp Kosher Salt
¼ tsp Ground Pepper
2 tsp garlic and herb seasoning (I use McCormick)
3 TBS Olive Oil
2 TBPS Balsamic Vinegar
For the Soup:
6 TBPS butter
¼ cup + ½ TBPS all purpose flour
1 cup milk
¾ cup vegetable or chicken broth (low sodium)
? cup sour cream
½ tsp garlic powder
½ tsp kosher salt
½ tsp pepper
4 TBPS olive oil, for sauteing
1 shallot, finely chopped
8 oz mushrooms, chopped
2 celery stalks, finely chopped
1 carrot, finely chopped
7¼ cups of vegetable or chicken broth (low sodium)
1 TBS dried parsley flakes
2 cups wild rice, cooked

1. In a small bowl mix ½ tsp salt, ¼ tsp pepper, 2 tsp garlic and herb seasoning, 3 TBS olive oil, and 2 TBS balsamic vinegar. Add chicken tenders and stir until chicken is evenly coated. Let chicken...
See the full directions on my site

Nutritions

Calories
3441

Sodium
1292mg
53% DV

Fat
309g
476% DV

Protein
74g
148% DV

Carbs
87g
29% DV

Fiber
9g
37% DV