Minnesota Chicken and Wild Rice Soup
Cozy up with a bowl of hearty Minnesota Chicken and Wild Rice Soup, a comforting dish that embodies the rustic flavors of the Midwest. This creamy soup is loaded with tender shredded chicken, nutty wild rice, and a medley of fresh vegetables like carrots, celery, and onions, all simmered in a rich, herb-infused broth. A touch of heavy cream adds luxurious texture, while fresh thyme and a bay leaf deliver layers of aromatic flavor. Perfect for chilly evenings or when you’re craving a soul-warming meal, this one-pot recipe is as nourishing as it is satisfying. Ready in just over an hour, it’s an easy way to serve up a classic comfort food that the whole family will love. Garnish with fresh parsley for an extra pop of color and flavor, and pair it with crusty bread for the ultimate cozy dinner experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 1 cup Wild rice (uncooked)
- 4 tablespoons Butter
- 2 medium Carrots (diced)
- 2 stalks Celery (diced)
- 1 medium Yellow onion (diced)
- 2 cloves Garlic (minced)
- 0.25 cup All-purpose flour
- 8 cups Chicken broth (low-sodium)
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme (chopped, or 1/2 teaspoon dried thyme)
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Rinse the wild rice under cold water in a fine mesh strainer and set aside.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced carrots, celery, and onion to the pot. Sauté for 5-7 minutes, or until the vegetables begin to soften.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Sprinkle the flour over the vegetables, stirring constantly, to form a roux. Cook for 2-3 minutes to remove the raw flour taste.
Slowly whisk in the chicken broth, ensuring there are no lumps from the roux.
Add the rinsed wild rice, bay leaf, thyme, salt, and pepper to the pot. Stir well.
Place the chicken breasts into the pot, submerging them in the broth. Bring the mixture to a boil, then lower the heat to a gentle simmer.
Cover the pot and cook for 40-45 minutes, or until the chicken breasts are cooked through and the wild rice is tender.
Remove the chicken breasts and bay leaf from the pot. Shred the chicken using two forks and return it to the soup.
Stir in the heavy cream and adjust the seasoning with additional salt and pepper if needed.
Simmer for an additional 5 minutes to allow the flavors to meld.
Serve hot, garnished with chopped parsley, and enjoy!
Nutrition Facts
Calories |
2810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.6 g | 187% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 667 mg | 222% | |
| Sodium | 4266 mg | 185% | |
| Total Carbohydrate | 200.5 g | 73% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 23.6 g | ||
| Protein | 154.1 g | 308% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 260 mg | 20% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2963 mg | 63% | |
*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.
