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Creamy Chicken and Wild Rice Soup Recipe

American · Soup · 65 min total

A hearty and comforting soup with tender chicken, nutty wild rice, and a creamy broth, perfect for chilly days.

Ingredients

• 1 cup uncooked wild rice
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup heavy cream
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Cook wild rice according to package directions until tender; drain and set aside.
2. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
3. Add garlic, thyme, and rosemary; cook for 1 minute.
4. Sprinkle flour over vegetables and stir to coat; cook for 2 minutes.
5. Slowly whisk in chicken broth, scraping up any browned bits. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Stir in cooked wild rice, shredded chicken, and heavy cream. Simmer for 5 minutes, until heated through.
7. Season with salt and pepper to taste. Serve garnished with fresh parsley.

Tips

• For a thicker soup, mash some of the wild rice before adding.
• Store leftovers in the refrigerator for up to 3 days; the soup will thicken upon standing.
• To make it dairy-free, substitute heavy cream with full-fat coconut milk.

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