Outstanding Chicken and Wild Rice Soup

Nutriscore Rating: 68/100

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.

Recipe Information

• Prep Time: 20 min
• Cook Time: 50 min
• Total Time: 1 hr 10 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 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

10 steps

1. Heat the olive oil and butter in a large pot over medium heat.

2. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

3. Add the minced garlic and cook for an additional minute until fragrant.

4. Stir in the uncooked wild rice, chicken broth, dried thyme, rosemary, and bay leaf. Bring the mixture to a boil.

5. Reduce the heat to low, cover, and let simmer for 40-45 minutes, or until the wild rice is fully cooked.

6. While the soup simmers, whisk the heavy cream and all-purpose flour together in a small bowl until smooth.

7. 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.

8. Season with salt and black pepper to taste.

9. Remove the bay leaf before serving.

10. Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve warm.

Nutrition Facts

1 serving (508.9g)

Calories		439
% Daily Value*
Total Fat		23.9 g	31%
	Saturated Fat	11.7 g	59%
	Polyunsaturated Fat	0.0 g
Cholesterol		86 mg	29%
Sodium		1128 mg	49%
Total Carbohydrate		32.6 g	12%
	Dietary Fiber	3.6 g	13%
	Total Sugars	4.1 g
Protein		21.9 g	44%
Vitamin D		0.1 mcg	0%
Calcium		65 mg	5%
Iron		2.5 mg	14%
Potassium		657 mg	14%

*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.

Source of Calories

Fat: 1278 cal (49.3%%)

Protein: 530 cal (20.4%%)

Carbs: 785 cal (30.3%%)