Chicken Wild Rice Soup Mmmmmmmmm
Cozy up with a bowl of Chicken Wild Rice Soup Mmmmmmmmm, the ultimate comfort food for chilly days! This hearty, homemade soup combines tender shredded chicken, a medley of vibrant vegetables, and nutty wild rice simmered in savory chicken broth infused with aromatic thyme and a hint of garlic. Creamy yet light, thanks to a touch of heavy cream, this one-pot wonder is thickened to perfection and bursting with flavor in every spoonful. Ready in just over an hour, it’s an easy yet elegant choice for weeknight dinners or cozy gatherings. Garnish with fresh parsley for an extra pop of color, and enjoy this wholesome, soul-soothing classic. Perfect for keywords like “creamy chicken wild rice soup,” “one-pot comfort food,” and “easy soup recipes,” this dish is sure to become a family favorite.
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 large Yellow onion
- 3 medium Carrots
- 3 Celery stalks
- 3 Garlic cloves
- 1 cup Wild rice blend
- 6 cups Chicken broth
- 3 cups Cooked shredded chicken
- 1 cup Heavy cream
- 1 tablespoon All-purpose flour
- 1 teaspoon Fresh thyme
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Dice the onion, carrots, and celery into small, bite-sized pieces. Mince the garlic and set aside.
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted and shimmering.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the wild rice blend to the pot and stir to coat the grains in the oil and butter.
Pour in the chicken broth, then add the bay leaf and thyme. Stir gently to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 35-40 minutes, or until the wild rice is tender.
While the soup is simmering, prepare the cream mixture. In a small bowl, whisk together the heavy cream and flour until smooth with no lumps.
Once the rice is tender, add the shredded chicken to the pot. Stir to combine and warm through.
Remove the bay leaf from the pot, then slowly stir in the cream and flour mixture. Allow the soup to simmer on low for another 5-10 minutes, stirring occasionally, to thicken slightly.
Season the soup with salt and pepper, adjusting to taste.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm. Enjoy your comforting Chicken Wild Rice Soup Mmmmmmmmm!
Nutrition Facts
Calories |
3366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.8 g | 204% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 941 mg | 314% | |
| Sodium | 6550 mg | 285% | |
| Total Carbohydrate | 187.1 g | 68% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 25.7 g | ||
| Protein | 274.8 g | 550% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 443 mg | 34% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 5054 mg | 108% | |
*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.
