Wild Rice Chicken Soup
Cozy up with a bowl of this hearty and creamy Wild Rice Chicken Soup, a comforting one-pot meal that's bursting with flavor and wholesome ingredients. This recipe combines tender shredded chicken, nutty wild rice, and an aromatic blend of garlic, thyme, and sautéed vegetables, all simmered in a luxurious base of chicken broth and heavy cream. Perfect for chilly evenings, this soup offers the ideal balance of texture and taste, with optional garnishes of freshly grated Parmesan and chopped parsley to elevate every spoonful. Ready in just over an hour, it’s an easy yet nourishing dish that serves six and pairs wonderfully with crusty bread or a green salad. Whether you're using leftover chicken or a rotisserie shortcut, this wild rice chicken soup will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 0.75 cup wild rice
- 2 cups cooked shredded chicken (or rotisserie chicken)
- 6 cups chicken broth
- 1 cup heavy cream
- 1 bay leaf
- 1 teaspoon fresh thyme (or 1/2 tsp dried thyme)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup parmesan cheese, grated (optional, for serving)
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the wild rice to the pot and stir well to coat it in the butter and vegetable mixture.
Pour in the chicken broth, then add the bay leaf, thyme, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, reduce the heat to low, and cover the pot. Simmer for 40-45 minutes, or until the wild rice is tender.
Once the wild rice is cooked, stir in the shredded chicken and heavy cream. Heat for an additional 5-7 minutes on low, stirring occasionally to warm through.
Remove the bay leaf and adjust the seasoning with more salt and pepper if necessary.
Ladle the soup into bowls and garnish with grated parmesan cheese and fresh parsley if desired.
Nutrition Facts
Calories |
2803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.2 g | 196% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 7354 mg | 320% | |
| Total Carbohydrate | 132.6 g | 48% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 16.3 g | ||
| Protein | 207.6 g | 415% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 970 mg | 75% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3746 mg | 80% | |
*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.
