Chicken and Wild Rice Soup

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2 tablespoons unsalted butter
½ cup chicken and andouille sausage (about 2 oz.)*
1 cup chopped onion
½ cup chopped carrot
½ cup celery
1 cup sliced shitake mushrooms
1 tablespoon all-purpose flour
1 tablespoon SALT FOR LIFE® 75
½ teaspoon ground black pepper
½ teaspoon dried thyme
1 package (32 oz.) unsalted chicken stock
1 ½ cups cooked wild rice blend
1 ½ cups chopped cooked chicken
½ cup half and half
½ cup sliced green onions

YIELDS: 6 servings (1 ¼ cup ea.)


1. Melt butter in large saucepan over medium heat. Add sausage, onion, carrot, and celery. Cook and stir 7 minutes or until softened and lightly browned. Stir in mushrooms; cook 2 minutes.
2. Sprinkle Flour, SALT FOR LIFE® 75, pepper and thyme over vegetables. Stir until well coated. Pour about ¼ Cup broth in to pan and stir to deglaze. Add remaining broth. Bring to a boil. Reduce heat and simmer 10 minutes.
3. Add cooked rice, chicken, half-and-half and green onions; stir to combine. Simmer on low heat 2 minutes or until heated through

*Nutrition will vary with brands used

NUTRITION FACTS: Serving size: 1¼ cup (275g), Amount Per Serving: Calories 190, Total Fat 9g (14% DV), Cholesterol 35mg (12% DV), Sodium 590mg (25% DV), Total Carb. 18g (6% DV), Dietary Fiber 2g (8% DV), Protein 9g, Vitamin A (60% DV), Vitamin C (8% DV), Calcium (6% DV), Iron (4% DV).  Percent Daily Values (DV) are based on a 2,000 calorie diet.