Creamy Chicken Soup
This Creamy Chicken Soup recipe is a total meal in a bowl packed with healthy vegetables and wild rice. Rich, decadent and totally delicious.
Servings: 6 Servings
Calories: 176kcal
Ingredients
- 1 Tbsp Olive oil
- 2 Med Shallots Diced
- 2 Cloves Garlic Minced
- 2 Medium Carrots Peeled and diced
- 3 Celery stalks Diced
- 8 Large Mushrooms Sliced
- 1 Medium Sweet Potato Peeled and diced
- 1 Cup Cooked chicken Diced
- 1/2 Cup Wild rice brown rice mixture
- 4 Cups Low Sodium Chicken Broth Prefer Manischewitz
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 1/2 Tsp Thyme, dried
- 1 Bay leaf
- 2 Tbsp Flour Prefer Wondra
- 3/4 Cup Milk Low fat
- 2 Cups Baby spinach
Instructions
- In a large soup pot over medium high heat add olive oil, onions and garlic. Allow to cook 1-2 minutes.
- Then add celery, carrots, mushrooms, sweet potatoes, chicken and rice. Add in chicken broth, salt, pepper, thyme and the whole bay leaf.
- Reduce heat, cover and allow to simmer 30 minutes.
- Add butter to a saute pan over medium heat. Stir in flour and allow to cook 1-2 minutes. Then add milk and continue to stir until sauce thickens. At this point, this will be a thick white sauce.
- Remove bay leaf from soup and add the white sauce. Stir until incorporated.
- Finally add the spinach and stir until wilted.
- Serve immediately. Optional top with chopped parsley and a sprinkle of grated Parmesan cheese.
Nutrition
Calories: 176kcal | Carbohydrates: 27g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 315mg | Potassium: 629mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9820IU | Vitamin C: 6.5mg | Calcium: 81mg | Iron: 1.6mg