Chicken Wild Rice Soup
A hearty and comforting soup featuring tender chicken, nutty wild rice, and aromatic vegetables in a creamy broth.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup wild rice blend
- 2 cups water
- 4 cups chicken broth
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons butter
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 piece bay leaf
- 1 cup heavy cream
- to taste salt and pepper to taste
- for garnish fresh parsley, chopped for garnish
Instructions
Preparation Steps
- In a medium saucepan, combine wild rice and water. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes or until rice is tender. Drain any excess water and set aside.
- In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until vegetables are softened.
- Add garlic, thyme, rosemary, and bay leaf. Cook for 1 minute until fragrant.
- Pour in chicken broth and add chicken breasts. Bring to a simmer and cook for 20 minutes, or until chicken is fully cooked.
- Remove chicken from the pot and shred it using two forks. Return shredded chicken to the pot.
- Stir in cooked wild rice and heavy cream. Simmer for 5–10 minutes to combine flavors. Season with salt and pepper to taste.
- Remove bay leaf. Serve hot, garnished with fresh parsley.
Notes
For a richer flavor, use homemade chicken broth. Leftovers can be stored in the refrigerator for up to 4 days.