Description
This Chicken and Wild Rice Soup is a comforting and hearty dish perfect for chilly days. Creamy and flavorful, it’s a stovetop classic that will warm you up from the inside out.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 1 cup uncooked wild rice blend
- 8 cups low-sodium chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Chopped fresh parsley
Chicken and Rice:
Soup Base:
Cream Mixture:
Garnish:
Instructions
- Sauté Vegetables: Heat olive oil in a large pot. Add onion, carrots, and celery, cook until softened.
- Add Ingredients: Stir in garlic, then add chicken, rice, broth, herbs. Simmer until rice is tender.
- Shred Chicken: Remove chicken, shred, return to pot.
- Thicken Soup: Whisk flour with cream, stir into soup, simmer until thickened.
- Season and Serve: Season with salt and pepper, garnish with parsley before serving.
Notes
- For a dairy-free version, use coconut milk or almond milk instead of cream.
- Leftovers taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
