Paul Harvey's Wild Rice Soup

Creamy, hearty, and packed with wholesome ingredients, Paul Harvey's Wild Rice Soup is the ultimate comfort food for chilly days. Featuring tender wild rice, shredded chicken, and a medley of sautéed vegetables simmered in a rich, velvety broth made with half-and-half, this soup is as nourishing as it is satisfying. A hint of aromatic bay leaf and a garnish of fresh parsley elevate the flavors to gourmet levels. Perfectly balanced with warm, nutty undertones from wild rice and a creamy texture enhanced by a roux, this soup is ideal for family dinners or cozy weekends. Ready in just over an hour and yielding six generous servings, it pairs beautifully with crusty bread for a complete meal. Whether you're meal prepping or savoring it fresh, this wild rice soup will become a cherished addition to your recipe repertoire.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 1 cup Wild rice
• 4 cups Water
• 2 pieces Chicken breasts (cooked and shredded)
• 1 tablespoon Butter
• 1 medium Onion (finely chopped)
• 2 stalks Celery (diced)
• 2 medium Carrots (diced)
• 4 cups Chicken broth
• 0.25 cup All-purpose flour
• 2 cups Half-and-half
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 piece Bay leaf
• 2 tablespoons Fresh parsley (chopped, for garnish)

Directions

Step 1

Rinse the wild rice under cold running water using a fine-mesh sieve to remove any debris.

Step 2

In a medium saucepan, combine the wild rice and 4 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender. Drain any excess water and set aside.

Step 3

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrots, and sauté for 5-7 minutes, or until the vegetables are tender and fragrant.

Step 4

Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.

Step 5

Slowly pour in the chicken broth, whisking continuously to prevent lumps from forming in the soup.

Step 6

Add the cooked wild rice, shredded chicken, half-and-half, salt, pepper, and bay leaf to the pot. Stir to combine.

Step 7

Bring the soup to a gentle simmer over medium-low heat and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld and the soup to thicken.

Step 8

Remove the bay leaf from the soup and discard.

Step 9

Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Step 10

Serve warm with crusty bread on the side, if desired.

Nutrition Facts

Serving size	(3074.8g)

Amount per serving	% Daily Value*
Calories	1861.2

Total Fat 75.0g	0%
Saturated Fat 41.8g	0%
Polyunsaturated Fat 3.0g
Cholesterol 342.1mg	0%
Sodium 5250.6mg	0%
Total Carbohydrate 196.2g	0%
Dietary Fiber 18.0g	0%
Total Sugars 33.9g
Protein 109.0g	0%

Vitamin D 2.2IU	0%
Calcium 769.6mg	0%
Iron 8.6mg	0%
Potassium 3120.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.6%

Protein: 23.0%

Carbs: 41.4%