Creamy Chicken and Wild Rice Soup

⏱️ Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Servings: 6 servings

📝 Ingredients List

• 2 tablespoons olive oil
• 1 cup yellow onion, diced
• 1 cup carrots, diced
• 1 cup celery, chopped
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breast, cubed
• 1 cup wild rice blend, rinsed
• 4 cups chicken bone broth
• 2 cups water
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 cup heavy cream
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large Dutch oven or heavy-bottomed pot
• Sharp chef’s knife
• Sturdy cutting board
• Measuring cups and spoons
• Wooden spoon or silicone spatula

Step-by-Step Beginner-Friendly Instructions

1. Heat the olive oil in your pot over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened and fragrant. 🥕
2. Add the minced garlic and cubed chicken. Cook for about 5 minutes, stirring occasionally, until the chicken is browned on the outside.
3. Stir in the rinsed wild rice, thyme, sage, chicken broth, and water. Bring the mixture to a boil.
4. Reduce the heat to low, cover the pot, and simmer for 35–40 minutes or until the rice is tender and the chicken is fully cooked.
5. Pour in the heavy cream and stir gently. Let the soup simmer for an additional 3–5 minutes until the texture is slightly thick and glossy. ✨
6. Season with salt and pepper to taste. Top with fresh parsley and serve warm. Enjoy! 🥣

💡 Pro Tips

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The rice will continue to absorb liquid, so you may need to add a splash of broth when reheating.
• Substitutions: You can swap the chicken breast for rotisserie chicken to save time; just add it in at the very end. If you prefer a lighter version, use half-and-half or coconut milk instead of heavy cream.
• Rice Tip: Be sure to rinse your wild rice thoroughly under cold water before cooking to remove any excess starch.

Variations

Feel free to customize this soup by adding baby spinach or kale in the final minutes of cooking for an extra boost of greens. If you prefer more texture, stir in some sautéed mushrooms along with the onions.

FAQ

Can I freeze this soup? Yes, but it is best to freeze it before adding the cream. Add the cream after you thaw and reheat the soup for the best consistency.

Is this recipe gluten-free? Yes, this recipe is naturally gluten-free, provided you ensure your chicken broth is certified gluten-free.