Description
This hearty Chicken Wild Rice Soup is pure comfort in a bowl. Tender chunks of chicken, nutty wild rice, and fresh vegetables swim in a rich, creamy broth that’s perfect for cold weather days.
Ingredients
Scale
- 1 cup wild rice
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 medium carrots, sliced
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1/3 cup all-purpose flour
- 8 cups chicken broth
- 2 cups cooked, shredded chicken
- 1 cup heavy cream
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook wild rice according to package directions. Set aside.
- In a large Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften.
- Add garlic and mushrooms, cooking for another 3-4 minutes until mushrooms release their moisture.
- Sprinkle flour over vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- Gradually pour in chicken broth while stirring continuously to prevent lumps from forming.
- Add bay leaves, thyme, salt, and pepper. Bring to a simmer and cook for 15 minutes until vegetables are tender.
- Stir in cooked chicken, wild rice, and heavy cream. Simmer for 10 more minutes until heated through.
- Remove bay leaves, adjust seasoning to taste, and garnish with fresh parsley before serving.
Notes
- For a time-saving shortcut, use rotisserie chicken.
- The soup can be made ahead and reheated – it may need additional broth when rewarming as the rice continues to absorb liquid.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For a lighter version, substitute half-and-half for the heavy cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 325
- Sugar: 3g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 65mg
