Description
A creamy and comforting chicken wild rice soup made with tender chicken, earthy wild rice, and a blend of vegetables, perfect for a cozy meal.
Ingredients
Units
Scale
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup uncooked wild rice blend
- 2 cups cooked shredded chicken
- 1 cup milk or half-and-half
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Instructions
- In a large pot, melt butter with olive oil over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5-6 minutes.
- Stir in garlic, thyme, and rosemary, and cook for 1 minute until fragrant.
- Sprinkle flour over vegetables and stir to coat evenly. Cook for 1-2 minutes.
- Gradually whisk in chicken broth until smooth. Add wild rice and bring to a boil.
- Reduce heat and simmer, covered, for 40-45 minutes, or until rice is tender.
- Stir in cooked chicken and milk or half-and-half. Simmer for another 5-10 minutes until heated through. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
- Use rotisserie chicken for convenience.
- For a dairy-free version, use a plant-based milk alternative.
- This soup thickens as it sits; add extra broth when reheating if needed.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg