Grilled Chicken & Wild Rice Soup

Bowl of creamy grilled chicken and wild rice soup with vegetables and a spoon, served in a yellow bowl on a white plate.

Learn how to make grilled chicken and wild rice soup for a cozy, filling meal. Simple ingredients, rich flavor, and easy to reheat all week.

Course Soup

Prep Time 10

Cook Time 30

Marinate Time 15

Total Time 55

Servings

Calories 1692kcal

Ingredients

For the Chicken:

1.5 lbs Chicken Breast Tenders
½ teaspoon Kosher Salt
¼ teaspoon Ground Pepper
2 teaspoons Garlic and Herb Seasoning
3 tablespoons Olive Oil
2 tablespoons Balsamic Vinegar

For the Soup:

6 tablespoons Butter
¼ cup + ½ TBS All Purpose Flour
1 cup Milk
¾ cup Vegetable or Chicken Broth
⅛ cup Sour Cream
½ teaspoon Garlic Powder
½ teaspoon Kosher Salt
½ teaspoon Pepper
4 tablespoons Olive Oil for sauteing
1 Shallot finely chopped
8 oz Mushrooms chopped
2 Celery Stalks finely chopped
1 Carrot finely chopped
7 ¼ cups Vegetable or Chicken Broth low sodium
1 tablespoons Dried Parsley Flakes
2 cups Wild Rice cooked
½ teaspoon Kosher Salt or to taste
½ teaspoon Pepper or to taste

Instructions

In a small bowl, mix ½ teaspoon Kosher Salt ¼ teaspoon Ground Pepper, ¼ teaspoon Ground Pepper, 3 tablespoons Olive Oil, and 2 tablespoons Balsamic Vinegar. Add the chicken tenders and stir until evenly coated. Let chicken tenders marinate for 10-15 minutes. Heat the grill to 400 degrees and grill chicken tenders until the internal temperature reaches 165 degrees. Turn the chicken halfway through. Cut into bite-sized pieces and set aside.
In a medium saucepan, melt 6 tablespoons Butter over medium-low heat. Once butter is melted, add ¼ cup + ½ TBS All Purpose Flourand whisk until creamy. Next, slowly whisk in 1 cup Milk and ¾ cup Vegetable or Chicken Broth then increase the heat to medium, and whisk until thickened (about 4 minutes). Remove from heat and add ⅛ cup Sour Cream, ½ teaspoon Garlic Powder, ½ teaspoon Kosher Salt, and ½ teaspoon Pepper; set aside.
Next, heat 4 tablespoons Olive Oilin a large stock pot over medium heat. Add 1 Shallot (chopped, 8 oz Mushrooms, 2 Celery Stalks, and 1 Carrot. Saute vegetables for 5 minutes. Now add the remaining broth and cream mixture, and simmer for 5-7 minutes.
Mix in 2 cups Wild Rice, grilled chicken, and 1 tablespoons Dried Parsley Flakes, and ½ teaspoon Kosher Salt. Add additional salt and pepper to taste.
Serve warm and enjoy!

Notes

This is a brothy soup, however, if you want this to be a more hearty soup the rice can easily be increased to 3 cups and the chicken can also be increased to your liking.

Nutrition