Must Love Cheese Chicken Wild Rice Soup
Dive into a bowl of comfort with this irresistible Must Love Cheese Chicken Wild Rice Soup—a creamy, cheesy delight that’s perfect for cozy nights. Brimming with hearty ingredients like tender shredded chicken, nutty wild rice, and sautéed vegetables, this soup is elevated by a luxurious trio of sharp cheddar, Parmesan, and cream cheese for a rich, velvety texture. A touch of dried thyme and a hint of garlic bring warm, homemade flavors to life, while heavy cream ties it all together in every luscious spoonful. Ready in just one hour, this one-pot recipe is easy to prepare and ideal for feeding a hungry crowd. Serve it steaming hot, garnished with fresh parsley, and pair it with a slice of crusty bread for the ultimate comfort food experience. Perfect for weeknight dinners or chilly weekends, this cheesy chicken wild rice soup is guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 medium Carrots, peeled and diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 2 cups Chicken breast, cooked and shredded
- 3 cups Cooked wild rice
- 6 cups Chicken broth
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 4 ounces Cream cheese, softened and cubed
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Dried thyme
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil and butter in a large heavy-bottomed pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Sprinkle the flour over the sautéed vegetables and stir well to form a paste. Cook the flour for 1 minute to remove the raw flavor.
Gradually pour in the chicken broth, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer.
Add the wild rice, shredded chicken, salt, pepper, and dried thyme to the pot. Stir to combine and reduce the heat to low. Simmer for 15 minutes to allow the flavors to meld.
Stir in the heavy cream, cheddar cheese, Parmesan cheese, and cubed cream cheese. Continue stirring until the cheeses are fully melted and the soup becomes creamy.
Taste the soup and adjust seasoning with additional salt or pepper, if needed.
Serve hot, garnished with freshly chopped parsley, if desired. Pair with crusty bread for the perfect meal!
Nutrition Facts
Calories |
795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 1510 mg | 66% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.3 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 490 mg | 38% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 751 mg | 16% | |
*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.
