Cream of Chicken Soup with Wild Rice
Indulge in the ultimate comfort with this Cream of Chicken Soup with Wild Rice, a hearty blend of tender shredded chicken, nutty wild rice, and a rich, creamy broth that’s infused with fresh thyme and aromatic vegetables. Perfectly balanced with the earthy undertones of wild rice and the savory depth of a light roux, this wholesome soup is ideal for cozy weeknight dinners or a warming lunch. Ready in just over an hour, it’s a one-pot meal that combines everyday ingredients like carrots, celery, and garlic with heavy cream for velvety texture and irresistible flavor. Garnish with freshly chopped parsley for a vibrant finishing touch and serve hot for a truly soul-satisfying dish.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 0.75 cup Wild rice
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 6 cups Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the wild rice under cold water and set aside.
In a large pot or Dutch oven, add the chicken breasts and pour in 4 cups of chicken broth. Bring to a boil over medium heat, then reduce to a simmer. Cover and cook for 15-20 minutes until the chicken is cooked through.
Remove the chicken from the pot and set aside to cool slightly. Shred the chicken into bite-sized pieces using two forks. Reserve the cooking broth in the pot.
In a separate medium saucepan, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute.
Stir in the all-purpose flour, mixing well with the vegetables to form a roux. Cook the roux for about 2 minutes to remove the raw flour taste, stirring constantly.
Slowly pour in the reserved chicken broth (4 cups), whisking to prevent lumps, then add the remaining 2 cups of broth. Bring to a gentle simmer.
Add the rinsed wild rice to the soup, along with thyme, salt, and pepper. Simmer uncovered for 30-35 minutes, stirring occasionally, until the rice is tender.
Stir in the shredded chicken and heavy cream, and cook for an additional 5 minutes to heat through.
Taste and adjust the seasoning with more salt or pepper if needed.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve hot.
Nutrition Facts
Calories |
379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 963 mg | 42% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.6 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 525 mg | 11% | |
*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.
