Chicken Wild Rice Chowder
Cozy up with a bowl of creamy and hearty Chicken Wild Rice Chowder, a soul-warming comfort food perfect for chilly evenings. This recipe combines tender shredded chicken, nutty wild rice, and a medley of aromatic vegetables like carrots, celery, and onions, all simmered to perfection in a luscious broth enriched with milk and heavy cream. Infused with fragrant herbs like thyme and rosemary, this chowder strikes the perfect balance of savory and creamy goodness. With its velvety texture and layers of flavor, it’s a satisfying one-pot meal that pairs beautifully with crusty bread or crackers. Ideal for weeknight dinners or cozy gatherings, this easy-to-make chowder is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 1 cup wild rice
- 6 cups chicken broth
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large (diced) yellow onion
- 2 medium (sliced) carrots
- 2 medium (sliced) celery stalks
- 3 cloves (minced) garlic
- 0.25 cup all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 2 leaves bay leaves
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, optional for garnish) parsley
Instructions
Rinse the wild rice under cold water and set aside.
In a large pot, heat olive oil over medium-high heat. Season chicken breasts with salt and pepper, then add them to the pot. Sear the chicken until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
In the same pot, melt the butter. Add the diced onion, sliced carrots, and celery. Cook for 5-7 minutes until the vegetables soften, stirring occasionally.
Add the minced garlic, thyme, rosemary, and bay leaves. Stir for about 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
Slowly pour in the chicken broth while whisking to avoid lumps. Add the rinsed wild rice and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 30 minutes or until the rice is tender.
While the rice cooks, shred the seared chicken into bite-sized pieces using two forks.
Once the rice is cooked, stir in the shredded chicken, milk, and heavy cream. Season with salt and black pepper to taste.
Continue cooking on low heat for an additional 5-10 minutes, stirring occasionally, until the chowder thickens to your desired consistency.
Remove the bay leaves and adjust seasoning as needed. If desired, garnish with chopped parsley before serving.
Serve hot with crusty bread or crackers on the side. Enjoy!
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 998 mg | 43% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 6.9 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 149 mg | 11% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 653 mg | 14% | |
*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.
