Description
Chicken & Wild Rice Soup is a warm, comforting dish with tender chicken, earthy wild rice, and vegetables in a creamy broth. Perfect for chilly days, this hearty soup is filling yet light, making it an ideal choice for lunch or dinner.
Ingredients
Units
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups (1.4L) chicken broth
- 1 cup (185g) uncooked wild rice blend
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp black pepper
- 1/2 tsp salt, to taste
- 1 cup (240ml) heavy cream or half-and-half
- 2 tbsp unsalted butter
- 1/4 cup (30g) all-purpose flour
- 2 tbsp chopped fresh parsley (for garnish, optional)
Instructions
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Cook the Chicken:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chicken breasts or thighs and cook for 5-7 minutes on each side, or until fully cooked. Remove the chicken from the pot and set aside to cool, then shred into bite-sized pieces.
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Sauté the Vegetables:
- In the same pot, add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
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Add Broth and Rice:
- Pour in the chicken broth, then add the wild rice, thyme, rosemary, black pepper, and salt.
- Bring to a boil, then reduce the heat to low. Cover and simmer for 45-50 minutes, or until the rice is tender.
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Prepare the Cream Mixture:
- In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
- Gradually add the heavy cream, whisking continuously until the mixture thickens, about 2-3 minutes.
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Combine and Serve:
- Stir the shredded chicken and cream mixture into the soup. Simmer for an additional 5-10 minutes until the soup is warmed through.
- Garnish with chopped parsley, if desired, and serve hot.
Notes
- Make it dairy-free: Use coconut milk or a non-dairy cream substitute for a dairy-free version.
- Add extra veggies: Stir in a handful of fresh spinach or mushrooms for added flavor.
- Storage: Store leftovers in the fridge for up to 4 days. The soup thickens upon cooling, so add a splash of broth when reheating.