Chicken and Wild Rice Soup
Cozy up with a warm bowl of this hearty Chicken and Wild Rice Soup, an irresistible blend of tender shredded chicken, nutty wild rice, and vibrant vegetables simmered in a rich and creamy broth. Infused with aromatic thyme, garlic, and a touch of buttery roux, this comforting soup strikes the perfect balance between wholesome ingredients and indulgent flavors. Ready in just over an hour, it’s perfect for a nourishing family dinner or a make-ahead lunch for the week. Garnished with fresh parsley for a burst of color and freshness, this one-pot wonder is a must-try for soup lovers seeking a delicious combination of creamy textures and rustic flavors, with every spoonful packed with satisfying goodness.
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Recipe Information
Ingredients
- 1 pound chicken breast
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 3 cloves garlic, minced
- 1 cup wild rice
- 8 cups chicken broth
- 1 teaspoon thyme, dried
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 tablespoons butter
- 0.25 cup all-purpose flour
- 1 cup heavy cream
- 2 tablespoons parsley, chopped
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Season the chicken breast with a pinch of salt and pepper, then add to the pot and cook for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
In the same pot, add chopped onion, sliced carrots, and sliced celery. Sauté for about 5 minutes until the vegetables start to soften.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the wild rice, chicken broth, dried thyme, bay leaf, salt, and pepper.
Bring to a boil, then reduce the heat to low and let simmer. Cover the pot and cook for about 35 minutes or until the wild rice is tender.
Meanwhile, shred the reserved chicken with two forks.
In a separate pan, melt the butter over medium heat. Add the flour, whisking constantly to create a roux. Cook for 1-2 minutes until the mixture turns light golden brown.
Slowly whisk in the heavy cream until smooth. Cook for an additional 2-3 minutes while stirring constantly until the mixture thickens.
Once the wild rice is tender, add the shredded chicken back into the pot.
Stir in the cream mixture and let the soup simmer for an additional 5 minutes to heat through.
Remove the bay leaf and discard.
Taste and adjust seasoning with additional salt and pepper if necessary.
Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
3152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.9 g | 223% | |
| Saturated Fat | 82.5 g | 412% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 9016 mg | 392% | |
| Total Carbohydrate | 204.6 g | 74% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 26.4 g | ||
| Protein | 186.4 g | 373% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 476 mg | 37% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 5110 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
