Chicken and Wild Rice Soup
A comforting and nourishing soup made with tender chicken, hearty wild rice, and a variety of vegetables, perfect for chilly evenings or when feeling under the weather.
Ingredients
For the soup base
- 3 tbsp unsalted butter
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 carrots diced
- 3 cloves garlic, minced
For the soup thickener and main ingredients
- 1/4 cup all-purpose flour Can substitute with gluten-free flour for a gluten-free option.
- 1 cup wild rice blend
- 1 lb boneless, skinless chicken breast Can use rotisserie chicken for convenience.
- 6 cups chicken broth
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp black pepper
- 1 tsp salt
- 1 cup heavy cream
Instructions
Preparation
- Warm a large pot or Dutch oven over medium heat.
- Melt the 3 tablespoons of unsalted butter until it bubbles gently, but do not let it brown.
- Add the diced onion, celery, and carrots to the pot and sauté for about 5 to 7 minutes until softened and golden.
- Add the minced garlic and cook for an additional minute.
- Sprinkle the 1/4 cup of flour over the sautéed vegetables and stir constantly for 1 to 2 minutes.
Cooking
- If using raw chicken, add cubed chicken along with the wild rice, thyme, rosemary, salt, and pepper.
- Stir to combine and pour in the chicken broth.
- Bring the soup to a boil, then reduce to low heat and cover the pot with a lid.
- Allow the soup to simmer for 30 to 35 minutes.
- If using rotisserie chicken, wait until the rice has cooked, then add shredded chicken and simmer for 5 more minutes.
- Stir in the heavy cream and heat for another 3 to 5 minutes without boiling.
Serving
- Allow the soup to rest for 5 minutes before serving.
- Ladle warm soup into bowls and garnish with freshly chopped parsley if desired.
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Notes
Consider adding fresh greens like spinach or kale for extra nutrients. Store leftovers in airtight containers for 3 to 4 days in the fridge, or freeze for up to 3 months.