Description
A hearty and comforting Chicken & Wild Rice Soup recipe that is creamy and satisfying. Loaded with tender chicken, aromatic vegetables, and wholesome wild rice in a rich broth, this soup is perfect for a cozy meal.
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup uncooked wild rice (or wild rice blend)
- 6 cups chicken broth
- 1 lb boneless skinless chicken breasts or thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
For the Cream Mixture:
- 1 cup heavy cream (or half-and-half)
- 2 tablespoons all-purpose flour
- 1/4 cup chopped fresh parsley
Instructions
- Saute Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery, cooking for 5–6 minutes until softened. Stir in garlic and cook for 1 minute.
- Add Ingredients: Add wild rice, chicken broth, chicken breasts, salt, pepper, thyme, rosemary, and bay leaf. Bring to a boil, then simmer for 45–50 minutes until rice is tender and chicken is cooked through.
- Finish Soup: Remove chicken, shred, and return to pot. Whisk cream and flour in a bowl, then stir into soup. Simmer for 5 minutes until thickened. Remove bay leaf, stir in parsley, adjust seasoning, and serve hot.
Notes
- For a lighter version, use milk instead of cream.
- This soup can also be made in a slow cooker—cook on low for 6–7 hours or on high for 3–4 hours, adding the cream mixture in the last 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
