Outstanding Chicken and Wild Rice Soup
Cozy up with this Outstanding Chicken and Wild Rice Soup, a flavorful medley of tender shredded chicken, hearty wild rice, and a rich, creamy broth that's brimming with aromatic herbs like thyme, rosemary, and bay leaf. This comforting soup starts with a savory base of sautéed onions, carrots, and celery, enriched with a touch of butter and olive oil for depth and warmth. The addition of heavy cream and a hint of flour creates a velvety texture that perfectly complements the nutty bite of wild rice. Ready in just over an hour, this one-pot wonder is an ideal choice for a weeknight dinner or a meal-prep favorite, offering generous servings and a delightful balance of protein and wholesome ingredients. Serve it with a sprinkle of fresh parsley for an elevated touch, and enjoy a soul-satisfying bowl of goodness that will keep you coming back for more. Perfect for cozy nights and hearty cravings, this recipe is a must-try for soup lovers seeking both indulgence and nourishment.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 2 pieces chicken breasts, cooked and shredded
- 1 cup wild rice, uncooked
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 leaf bay leaf
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil and butter in a large pot over medium heat.
Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the uncooked wild rice, chicken broth, dried thyme, rosemary, and bay leaf. Bring the mixture to a boil.
Reduce the heat to low, cover, and let simmer for 40-45 minutes, or until the wild rice is fully cooked.
While the soup simmers, whisk the heavy cream and all-purpose flour together in a small bowl until smooth.
Once the rice is cooked, stir in the shredded chicken and the cream mixture. Continue to cook on low heat for 5-7 minutes, allowing the soup to thicken slightly.
Season with salt and black pepper to taste.
Remove the bay leaf before serving.
Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
2713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.2 g | 186% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 7237 mg | 315% | |
| Total Carbohydrate | 191.9 g | 70% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 24.0 g | ||
| Protein | 144.9 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4179 mg | 89% | |
*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.
