North Woods Chicken and Wild Rice Soup Oamc
Cozy up with a steaming bowl of North Woods Chicken and Wild Rice Soup OAMC, a hearty and flavorful dish that captures the essence of rustic comfort food. Packed with tender shredded chicken, nutty wild rice, and a medley of fresh vegetables like carrots, celery, and onions, this creamy soup is gently simmered with aromatic thyme and a hint of garlic for rich, savory depth. A splash of heavy cream adds indulgent decadence, while its freezer-friendly "Once a Month Cooking" (OAMC) design makes it perfect for meal prep or cozy nights in. Whether you're looking to warm up on a chilly evening or stock your freezer with a comforting classic, this soup delivers a satisfying blend of wholesome ingredients and timeless flavors, ready to nourish and delight.
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Recipe Information
Ingredients
- 2 large chicken breasts
- 1 cup wild rice
- 2 medium carrots
- 2 celery stalks
- 1 medium onion
- 2 cloves garlic
- 4 tablespoons butter
- 0.25 cup all-purpose flour
- 8 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
- 1 tablespoon olive oil
Instructions
Rinse the wild rice under cold water and set aside.
Dice the carrots, celery, and onion. Mince the garlic and chop the parsley.
In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 5-6 minutes per side. Remove the chicken and set aside.
In the same pot, melt the butter. Add the diced onion, carrots, and celery, and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook off the raw flour taste.
Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
Add the wild rice, thyme, bay leaf, salt, and black pepper. Stir well.
Return the chicken breasts to the pot and cover. Cook over low heat for 40 minutes, or until the rice is tender and the chicken is cooked through.
Remove the chicken breasts and shred them using two forks. Discard the bay leaf.
Stir the shredded chicken back into the soup along with the milk and heavy cream. Heat gently for 5-10 minutes, but do not allow the soup to boil.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped parsley before serving. Allow the soup to cool completely if freezing for later use, and store in airtight containers.
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 7.0 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 157 mg | 12% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 765 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.
