Wild Rice and Chicken Soup
Cozy up with a hearty bowl of Wild Rice and Chicken Soup, a comforting classic perfect for chilly evenings or a nourishing lunch. This creamy soup features tender chicken breast, nutty wild rice, and a medley of vibrant vegetables like carrots, celery, and onion, all simmered in a flavorful chicken broth infused with dried thyme and a hint of garlic. Enriched with a silky splash of heavy cream and finished with a sprinkle of fresh parsley, this recipe strikes the perfect balance between earthy, creamy, and savory. Ready in just over an hour, this one-pot wonder is ideal for meal prepping or feeding a hungry crowd. Serve it warm with crusty bread for dipping or a light green salad for a wholesome, satisfying meal. Packed with flavor and protein, this Wild Rice and Chicken Soup is sure to become a comforting family favorite!
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Recipe Information
Ingredients
- 1 cup wild rice
- 2 medium chicken breast
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion
- 2 medium carrots
- 2 medium celery stalks
- 3 cloves garlic
- 6 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the wild rice under cold water and set aside.
In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts and cook for about 4-5 minutes on each side until lightly golden. Remove the chicken and set aside.
In the same pot, add the butter and let it melt. Dice the onion, carrots, and celery, then add them to the pot. Cook the vegetables for 5-7 minutes until softened. Mince the garlic and stir it in, cooking for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth, stirring constantly to avoid lumps. Add the wild rice, bay leaf, thyme, salt, and pepper. Stir well.
Return the chicken breasts to the pot. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 40-45 minutes, stirring occasionally, until the wild rice is tender and the chicken is fully cooked.
Remove the chicken from the pot and shred it using two forks. Discard the bay leaf. Return the shredded chicken to the soup.
Stir in the heavy cream and let the soup simmer for an additional 5-10 minutes to thicken slightly.
Finely chop the parsley and sprinkle it over the soup before serving. Taste and adjust seasoning with additional salt and pepper, if needed.
Serve warm with a side of crusty bread or a green salad for a complete meal.
Nutrition Facts
Calories |
2352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.1 g | 166% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 6917 mg | 301% | |
| Total Carbohydrate | 171.7 g | 62% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 15.9 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 296 mg | 23% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3353 mg | 71% | |
*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.
