Description
Warm up with this hearty and comforting Cozy Autumn Wild Rice Soup. Packed with tender chicken, nutrient-rich vegetables, and aromatic herbs in a creamy broth, this soup is the perfect dish to enjoy on a chilly fall day.
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 1 pound boneless skinless chicken breasts or thighs
- 1 cup uncooked wild rice blend
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
Additional Ingredients:
- 1 cup cremini mushrooms, sliced
- 1 cup kale, chopped
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Saute Aromatics: In a large pot, saute onion, carrots, and celery until softened. Add garlic and cook until fragrant.
- Cook Soup: Add chicken, wild rice, broth, thyme, rosemary, and bay leaf. Simmer until rice is tender and chicken is cooked. Shred chicken and return to pot.
- Add Vegetables: Stir in mushrooms and kale, cooking until tender.
- Thicken Soup: Whisk cream and flour, then stir into soup. Simmer until slightly thickened.
- Season and Serve: Season with salt and pepper. Remove bay leaf, garnish with parsley, and serve hot.
Notes
- For a dairy-free version, use coconut milk instead of heavy cream and omit the flour.
- This soup pairs well with warm crusty bread.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg
