Description
A rich, creamy Chicken Alfredo Rice Soup with wild rice, tender chicken, and a velvety cheese base. Comforting, satisfying, and gluten-free.
Ingredients
3 1/4 cups cooked wild rice
3 cups cooked white rice
2 cups celery, finely chopped
1 2/3 cups carrots, finely chopped
1 cup onion, finely chopped
3 1/4 cups mushrooms, minced
12 1/2 cups creamy white cheese sauce (unflavored, prepared)
5 cups reduced-sodium chicken broth
1 1/2 pounds cooked chicken, diced
1 teaspoon ground black pepper, plus more to taste
Instructions
1. Cook the wild rice and white rice separately according to package directions, using water only and no added salt. Set both aside once tender.
2. Lightly coat a large saucepan with cooking spray and place it over medium heat. Add the celery, carrots, and onion, then cook for several minutes, stirring often, until the vegetables soften.
3. Stir in the minced mushrooms and cook for another 2–3 minutes, until they release their moisture and become tender.
4. Add the cooked wild rice, white rice, creamy cheese sauce, chicken broth, diced chicken, and black pepper. Stir well to combine.
5. Reduce the heat to low and simmer gently, stirring occasionally, until the soup is fully heated through and creamy.
6. Taste and adjust seasoning with additional pepper if desired. Serve hot.
Notes
For a gluten-free version, ensure your cheese sauce is certified gluten-free. Add extra broth to thin soup when reheating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American