Roasted Chicken with Wild Rice Soup
Cozy up with a warm bowl of Roasted Chicken with Wild Rice Soup, a hearty and comforting classic elevated with rich flavors and nourishing ingredients. This recipe combines tender pieces of roasted chicken, earthy wild rice, and a medley of sautéed vegetables simmered to perfection in a fragrant chicken broth infused with thyme and bay leaves. A touch of heavy cream adds luxurious creaminess, making it the ultimate comfort food for chilly days. Perfect for meal prepping or feeding a crowd, this one-pot recipe comes together in just over an hour and is sure to delight your taste buds. Serve it with a sprinkle of fresh parsley for a bright, herbaceous touch. Whether you're seeking a healthy dinner option or a soul-warming dish, this soup delivers. Keywords: roasted chicken, wild rice soup, creamy chicken soup, hearty dinner recipes, one-pot meals.
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Recipe Information
Ingredients
- 1 Whole roasted chicken
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 Yellow onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 1 cup Wild rice, uncooked
- 8 cups Chicken broth
- 2 Bay leaves
- 4 sprigs Fresh thyme
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Remove meat from the roasted chicken, shred it into bite-sized pieces, and set aside. Reserve the bones for making homemade broth if desired.
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted and sizzling.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Stir in the minced garlic and cook for 1 minute, being careful not to let it burn.
Add the uncooked wild rice to the pot and stir to coat the rice in the vegetable mixture, allowing it to toast slightly for 2 minutes.
Pour in the chicken broth and add the bay leaves and thyme sprigs. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 45 minutes, or until the wild rice is fully cooked and tender.
Remove the bay leaves and thyme sprigs from the pot. Stir in the shredded roasted chicken and allow the soup to cook for an additional 5-10 minutes to heat through.
Reduce the heat to low and stir in the heavy cream. Taste the soup and season with salt and black pepper as needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 1138 mg | 49% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 3.5 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 641 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.
