Description
Indulge in a steaming bowl of comfort with this creamy chicken and wild rice soup. Featuring earthy wild rice, tender chicken breast, and a velvety broth seasoned with aromatic herbs, this recipe is a wholesome, filling meal perfect for a chilly evening. It is a restaurant-quality dish that is easy to prepare, making it a fantastic choice for both busy weeknights and relaxed weekend lunches. This cozy, stress-free recipe delivers maximum flavor in every spoonful and is sure to become a beloved family favorite.
Ingredients
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
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion, carrots, and celery and sauté for 5–7 minutes until softened.
Add the minced garlic and cubed chicken and cook for 5 minutes until browned.
Stir in the rinsed wild rice, thyme, sage, chicken broth, and water.
Bring to a boil, then reduce heat to low and simmer covered for 35–40 minutes until rice is tender.
Pour in the heavy cream and simmer for an additional 3–5 minutes to thicken.
Season with salt and pepper to taste and garnish with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The rice will continue to absorb liquid over time, so you may need to add a splash of extra broth when reheating. For a time-saving variation, you can replace the raw chicken breast with pre-cooked shredded rotisserie chicken.
- Prep Time: 15
- Cook Time: 45
- Category: Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg