Description
A comforting and hearty soup made with tender chicken, nutty wild rice, vegetables, and a rich creamy broth—perfect for chilly days.
Ingredients
Scale
- 1 lb chicken breast or thighs, diced
- 1 cup wild rice blend
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 tsp dried thyme
- 1 bay leaf
- Salt, to taste
- Pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery; sauté until softened, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute more.
- Add wild rice, chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 30-40 minutes, or until rice is tender.
- Add diced raw chicken and cook for 10-15 minutes until fully cooked. (Add pre-cooked chicken in the last 5 minutes.)
- In a separate saucepan, melt butter. Whisk in flour and cook 1-2 minutes to form a roux.
- Slowly whisk in cream and cook until thickened.
- Stir cream mixture into soup and simmer 5-10 minutes until creamy. Remove bay leaf before serving.
Notes
- Add mushrooms for an earthy flavor.
- Use rotisserie chicken for convenience.
- Substitute coconut milk for a dairy-free version.
- Include spinach or kale for added nutrition.
- Can be made in a slow cooker for ease.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 390
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg