Harvest Wild Rice Chicken Soup
This flavorful soup combines the best of fall's harvest including butternut squash, apples, and cranberries with extra creamy Brie cheese and wild rice.
CHICKEN
1 tablespoon vegetable oil
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 1/2-inch pieces
SOUP
2 tablespoons butter
1 large onion, coarsely chopped
1 stalk celery, sliced
1 large apple, peeled, cored and cut into 1/2-inch pieces
1 cup cubed butternut squash (1/2-inch cubes)
1/2 teaspoon dried rosemary leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth
8 ounces Brie cheese, rind removed and cut into 1-inch pieces
1/2 cup half and half cream
1 tablespoon all purpose flour
3 cups cooked wild rice
1/4 cup chopped parsley
GARNISH
6 tablespoons dried cranberries
Heat oil in medium skillet over medium-high heat. Add chicken; cook, turning occasionally about 10 to 12 minutes until chicken is lightly browned and thoroughly cooked. Cool slightly; coarsely chop into bite-size pieces. Set aside.
Melt butter in Dutch oven over medium-high heat. Add onion, celery, apple, and squash; cook, stirring occasionally for 3 to 5 minutes or until tender. Add rosemary, thyme, salt, and pepper; cook and stir 30 seconds. Stir in chicken broth. Bring to a boil. Cover, reduce heat to low and simmer 15 minutes, stirring occasionally.
Stir in Brie. Let stand 2 minutes to soften.
Process soup in blender container, half at a time, until smooth. Return soup to Dutch oven or if you have a hand-held blender, simply process soup in the Dutch oven. Just be careful as the soup mixture is hot.
Combine half and half and flour in small bowl, mixing until smooth. Add to soup; stir. Return soup to a boil over medium-high heat, stirring constantly until thickened. Reduce heat to low; cook 2 minutes, stirring frequently.
Add chicken, wild rice, and parsley to soup; stir. Heat through.
Pour soup into bowls; sprinkle each with 1 tablespoon cranberries.
Use a flavorful fall apple like Gala, Braeburn or Fuji for this recipe. Brie cheese is now available without the rind in some supermarkets.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings6
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- PER SERVING
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Calories435
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Calories from Fat42%
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Total Fat21g
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Saturated Fat11g
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Total Carbohydrate35g
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Protein29g
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Sugars13g
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Cholesterol88mg
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Dietary Fiber3g
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Sodium1,242mg
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- DAILY VALUE
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Vitamin A63%
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Vitamin C18%
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Calcium13%
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Iron11%
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- DIETARY EXCHANGES
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Starch/Bread1.5
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Fat3
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Fruit0.5
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Very Lean Meat3.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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