Sherried Cream of Chicken and Wild Rice Soup
Indulge in the cozy, comforting flavors of Sherried Cream of Chicken and Wild Rice Soup, a luxurious blend of hearty ingredients and rich, creamy textures. Perfect for cooler days or when you’re craving a soul-warming meal, this soup features tender shredded chicken, nutty wild rice, and an aromatic medley of carrots, celery, and onions. A touch of dry sherry elevates the dish with a subtle depth of flavor, while heavy cream adds velvety richness. Fresh thyme and optional parsley provide a burst of freshness, balancing the creamy base beautifully. Ready in just 50 minutes, this dish is ideal for a family dinner or a soothing lunch. Serve with crusty bread for a complete, satisfying meal. Perfect for "chicken and rice soup recipes," "easy creamy soup ideas," or "comfort food with sherry," this recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 1 cup Cooked wild rice
- 4 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Onion, finely diced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 2 cloves Garlic, minced
- 2 cups Cooked, shredded chicken
- 0.25 cup All-purpose flour
- 4 cups Chicken stock
- 1 cup Heavy cream
- 0.25 cup Dry sherry
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley (optional)
Instructions
Cook the wild rice according to package instructions, if not already prepared. Set aside.
In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the flour to the pot and stir well to coat the vegetables. Cook the flour mixture for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.
Gradually pour in the chicken stock, stirring continuously to avoid lumps. Bring the mixture to a simmer.
Stir in the heavy cream, cooked wild rice, and shredded chicken. Cook for 10 minutes, stirring occasionally.
Reduce the heat to low and stir in the dry sherry, thyme leaves, salt, and black pepper. Cook for an additional 5 minutes to allow the flavors to meld.
Taste and adjust seasoning, if necessary. Optional: garnish with chopped fresh parsley before serving.
Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 538 mg | 23% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.1 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 314 mg | 7% | |
*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.
