Description
A creamy and hearty chicken wild rice soup loaded with tender chicken, earthy wild rice, and a rich, savory broth.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup wild rice, rinsed
- 6 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup flour
- 1/4 cup butter
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper, to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add carrots, celery, onion, and garlic; cook until softened.
- Add chicken breasts, wild rice, chicken broth, thyme, parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for 45 minutes, or until rice is tender and chicken is cooked.
- Remove chicken, shred it, and return it to the pot.
- In a separate saucepan, melt butter and whisk in flour to form a roux. Cook for 2-3 minutes until golden.
- Slowly whisk the roux into the soup to thicken it.
- Stir in heavy cream and simmer for an additional 10 minutes until heated through.
- Adjust seasoning to taste and serve warm.
Notes
- You can substitute rotisserie chicken to save time.
- For a lighter version, use half-and-half instead of heavy cream.
- Soup thickens as it cools; add extra broth if reheating.