Description
A comforting and creamy chicken and wild rice soup that warms the soul, perfect for chilly days.
Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 1 cup wild rice, uncooked
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery; sauté until softened.
- Stir in garlic powder, thyme, salt, and pepper.
- Add chicken broth and wild rice; bring to a boil.
- Reduce heat and simmer for about 45 minutes, or until rice is tender.
- Stir in shredded chicken and heavy cream; heat through.
- Adjust seasoning if necessary and serve hot.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Freezes well; just reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Creamy Chicken and Wild Rice Soup, Comfort Food, Soup Recipe