Description
Hearty and creamy chicken and wild rice soup, perfect for cozy dinners and weeknight comfort meals.
Ingredients
2 tbsp butter
1 small onion, chopped
2 celery stalks, diced
2 carrots, diced
2 cloves garlic, minced
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp black pepper
1/4 tsp salt
1/4 cup all-purpose flour
6 cups chicken broth
2 cups cooked shredded chicken
1 cup wild rice (uncooked)
1 cup heavy cream
Fresh parsley, chopped (for garnish)
Instructions
1. Melt butter in a large pot over medium heat. Sauté onion, celery, and carrots until softened, about 5 minutes.
2. Add garlic, thyme, rosemary, salt, and pepper; cook 1 minute.
3. Sprinkle flour over vegetables and stir to make a roux, cooking 1–2 minutes.
4. Gradually whisk in chicken broth until smooth.
5. Add uncooked wild rice and bring to a boil. Reduce heat and simmer 30–35 minutes until rice is tender.
6. Stir in cooked shredded chicken and heavy cream. Heat through without boiling.
7. Adjust seasoning if needed, garnish with parsley, and serve warm.
Notes
– Can use leftover rotisserie chicken for convenience.
– For lighter soup, substitute half-and-half or milk for cream.
– Add mushrooms for extra umami flavor.
– Ready to try it? Creamy, comforting, and perfect for chilly evenings — share or pin it to try tonight.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg