Description
Creamy chicken and wild rice soup, perfect for a comforting meal. This recipe uses common kitchen ingredients and is easy to follow.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 1/2 cups cooked wild rice
- 2 cups cooked chicken, shredded or diced
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots. Cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a simmer.
- Add cooked wild rice and cooked chicken to the pot.
- In a separate small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk the roux into the simmering soup until thickened.
- Stir in heavy cream and dried thyme.
- Season with salt and black pepper to taste.
- Simmer for 10-15 minutes, allowing flavors to meld.
- Ladle into bowls and garnish with fresh chopped parsley before serving.
Notes
- Pre-cook wild rice and chicken to save time.
- Adjust the amount of heavy cream for desired creaminess.
- For a thicker soup, add more roux.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg