Chicken Wild Rice
Cozy up with a bowl of hearty Chicken Wild Rice, a soul-warming recipe that's packed with comforting flavors and wholesome ingredients. This creamy soup features tender shredded chicken, nutty wild rice, and a medley of carrots, celery, and onions simmered in a rich, herb-infused broth. Elevated with a splash of heavy cream for a luxuriously smooth texture, this dish is thickened to perfection and seasoned with hints of thyme and parsley. Quick to prep and easy to make in just over an hour, it’s a perfect one-pot meal for busy weeknights or chilly evenings. Garnish with fresh parsley for a pop of color and flavor, and serve it with crusty bread for the ultimate comforting dinner. This Chicken Wild Rice recipe is the epitome of cozy, homemade goodness—sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup Wild rice
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 pieces Celery stalks, diced
- 2 pieces Carrots, peeled and diced
- 3 pieces Garlic cloves, minced
- 6 cups Chicken broth
- 1 cup Heavy cream
- 1 quarter cup All-purpose flour
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Rinse the wild rice under cold water using a fine-mesh sieve. Set aside.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the chicken breasts and sear on each side for 3-4 minutes until lightly browned but not fully cooked. Remove the chicken and set aside.
Add unsalted butter to the pot. Once melted, stir in the diced onion, celery, and carrots. Cook for 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the wild rice, dried thyme, dried parsley, and the bay leaf. Pour in the chicken broth and bring the mixture to a boil.
Return the chicken breasts to the pot. Lower the heat to a simmer, cover, and cook for 30 minutes, stirring occasionally.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
In a small bowl, whisk together the heavy cream and flour until smooth. Gradually stir this mixture into the soup, ensuring there are no lumps.
Season the soup with salt and black pepper. Continue cooking the soup over low heat for an additional 10 minutes, stirring occasionally, until the broth thickens.
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley.
Nutrition Facts
Calories |
2825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.7 g | 202% | |
| Saturated Fat | 82.2 g | 411% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 6222 mg | 271% | |
| Total Carbohydrate | 184.5 g | 67% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 16.2 g | ||
| Protein | 158.2 g | 316% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3547 mg | 75% | |
*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.
