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Chicken & Wild Rice Soup

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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

Scale
  • 1lb(450g) boneless, skinless chicken breasts or thighs
  • 1 tbspolive oil
  • 1small onion, diced
  • 2carrots, sliced
  • 2celery stalks, sliced
  • 3garlic cloves, minced
  • 6cups(1.4L) chicken broth
  • 1cup(185g) uncooked wild rice blend
  • 1 tspdried thyme
  • 1/2 tspdried rosemary
  • 1/2 tspblack pepper
  • 1/2 tspsalt, to taste
  • 1cup(240ml) heavy cream or half-and-half
  • 2 tbspunsalted butter
  • 1/4cup(30g) all-purpose flour
  • 2 tbspchopped fresh parsley (for garnish, optional)

Instructions

  1. 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.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat.
  3. 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.
  4. 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.
  5. In the same pot, add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
  6. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
  7. 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.
  8. Pour in the chicken broth, then add the wild rice, thyme, rosemary, black pepper, and salt.
  9. Bring to a boil, then reduce the heat to low. Cover and simmer for 45-50 minutes, or until the rice is tender.
  10. 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.
  11. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
  12. Gradually add the heavy cream, whisking continuously until the mixture thickens, about 2-3 minutes.
  13. 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.
  14. Stir the shredded chicken and cream mixture into the soup. Simmer for an additional 5-10 minutes until the soup is warmed through.
  15. 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.

Find it online: https://cosycookery.com/chicken-wild-rice-soup/