Description
A hearty and creamy chicken and wild rice soup packed with tender shredded chicken, nutty wild rice, and aromatic vegetables. This comforting American classic is perfect for chilly days, offering rich flavors and a satisfying texture in every bowl.
Ingredients
Vegetables
- ½ cup onion, carrot & celery, diced
Liquids & Broths
- 4 cups chicken broth
- ½ cup cream
Proteins
- 2 cups cooked chicken, shredded
Grains & Staples
- 1 cup wild rice
Oils & Seasonings
- 1 tbsp olive oil
- 1 tsp thyme
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, cooking until softened and fragrant, about 5-7 minutes.
- Add Broth and Rice: Pour in the chicken broth and add the wild rice. Bring the mixture to a boil, then reduce heat to low and simmer until the rice is tender, approximately 35 minutes.
- Stir in Chicken and Cream: Add the shredded cooked chicken and thyme to the pot, stirring to combine. Pour in the cream and simmer the soup gently for 5 minutes to heat through and meld the flavors.
Notes
- This soup freezes well, making it an excellent option for meal prep.
- Use pre-cooked leftover chicken to save time.
- If desired, substitute cream with a lighter dairy or non-dairy alternative to reduce calories.
- Wild rice can be substituted with brown rice for a quicker cooking time, though the texture will differ.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
