Cream of Chicken Soup with Wild Rice Ii
Cozy up with a bowl of hearty Cream of Chicken Soup with Wild Rice II, a comforting one-pot dish that’s perfect for chilly evenings or any time you're craving something rich and satisfying. This homemade soup combines tender shredded chicken, nutty wild rice, and a medley of sautéed aromatic vegetables, all enveloped in a creamy broth infused with thyme and garlic. Its silky texture is achieved with a buttery roux and a splash of heavy cream, making every bite irresistibly indulgent. Ready in under an hour, this recipe is a fantastic option for a quick yet impressive meal, serving six with ease. Garnished with fresh parsley for a pop of color and flavor, it's a warm, nourishing classic that's as pleasing to the palate as it is to the eye.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 medium, diced Onion
- 2 medium, diced Carrots
- 2 diced Celery stalks
- 3 cloves, minced Garlic
- 0.25 cup All-purpose flour
- 6 cups Chicken broth
- 3 cups Cooked wild rice
- 3 cups Cooked chicken, shredded or diced
- 1 cup Heavy cream
- 1 teaspoon, dried Thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons, chopped (for garnish) Fresh parsley
Instructions
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are tender.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to create a roux. This will help thicken the soup.
Gradually pour in the chicken broth, stirring constantly to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
Add the cooked wild rice and shredded or diced chicken to the pot. Stir to combine and cook for another 10 minutes to allow the flavors to meld.
Stir in the heavy cream, dried thyme, salt, and black pepper. Simmer for 5 more minutes, making sure not to let the soup boil once the cream is added.
Taste the soup and adjust seasoning as needed.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1063 mg | 46% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 3.5 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 786 mg | 17% | |
*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.
