Creamy Chicken and Wild Rice Soup
This creamy chicken and wild rice soup is a cozy winter favorite, combining tender pieces of chicken, earthy wild rice, and a medley of vegetables in a luscious, creamy broth. It’s an ideal dish for those chilly days when you need a warm hug in a bowl.
Prep time: 20 minutesCook time: 55 minutesServes: 6
Ingredients
1 lb boneless, skinless chicken breasts
4 cups chicken broth
2 cups water
1 cup wild rice, rinsed
1 cup carrots, diced
1 cup celery, diced
1 cup onion, diced
3 cloves garlic, minced
1 cup heavy cream
2 tbsp olive oil
2 tbsp butter
1/4 cup all-purpose flour
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
Instructions
1. In a large pot, heat olive oil over medium heat. Add chicken breasts and sear until browned on both sides. Remove and set aside.
2. In the same pot, add butter and let it melt. Stir in the onion, carrots, celery, and garlic. Sauté until vegetables are tender.
3. Add flour to the pot, stirring constantly for 1 minute until well combined.
4. Gradually add chicken broth and water, stirring constantly to avoid lumps.
5. Stir in wild rice, thyme, salt, and pepper.
6. Bring to a boil, then reduce heat to low and cover. Simmer for 45 minutes or until rice is tender.
7. Shred the seared chicken and add it back to the pot, along with the heavy cream. Stir well to combine.
8. Cook for an additional 10 minutes until heated through. Adjust seasoning to taste.
Storage
Store soup in airtight containers in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over low heat or in the microwave, stirring occasionally, until hot.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
