Description
Comforting chicken and wild rice soup brings warmth to winter dinner tables with its hearty blend of tender chicken, nutty wild rice, and rich, creamy broth. Nutritious ingredients and simple preparation make this classic soup a delightful meal you’ll crave on chilly evenings.
Ingredients
Scale
Protein:
- 2 cups cooked and shredded chicken
Grains:
- 1 cup wild rice (uncooked)
Vegetables:
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
Cooking Fats:
- 2 tablespoons butter
- 1 tablespoon olive oil
Thickening Agent:
- 1/4 cup all-purpose flour
Liquids:
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
Herbs and Seasonings:
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Warm olive oil in a spacious stockpot over medium heat, gently sautéing diced onions, carrots, celery, and minced garlic until vegetables become tender and aromatic, approximately 5-7 minutes.
- Pour chicken broth and water into the pot, then introduce wild rice. Elevate heat to high, bringing the mixture to a rolling boil before reducing temperature to low, allowing the rice to simmer and absorb liquid for 40 minutes.
- Carefully nestle whole chicken breasts into the simmering rice mixture, covering the pot and maintaining a gentle heat for 20-25 minutes until chicken reaches an internal temperature of 165°F.
- Transfer cooked chicken to a cutting board, using two forks to methodically shred the meat into bite-sized pieces, then return the shredded chicken to the soup.
- Stream heavy cream into the pot, stirring thoroughly to incorporate. Season with salt and freshly ground black pepper, adjusting to taste.
- Continue cooking for an additional 10 minutes to meld flavors and slightly thicken the soup’s consistency.
- Ladle the hot soup into serving bowls, garnishing with freshly chopped parsley for a vibrant finish.
Notes
- Substitute heavy cream with coconut milk or almond milk for a dairy-free version that maintains creamy texture.
- Boost nutrition by adding extra vegetables like diced zucchini or spinach during the last 10 minutes of cooking.
- Use rotisserie chicken to cut down cooking time and add deeper flavor complexity to the soup.
- Prep ingredients ahead of time and store in refrigerator to streamline the cooking process and reduce meal preparation stress.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 238 kcal
- Sugar: 1 g
- Sodium: 260 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 45 mg