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Chicken Wild Rice Soup

A creamy and comforting soup combining tender chicken, wild rice, and vegetables in a rich broth, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup wild rice
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced Toast for enhanced flavor.
  • 6 cups chicken broth
  • 2 cups cooked chicken, shredded Can substitute with uncooked chicken.
  • 1 cup heavy cream Can substitute with half-and-half.
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation
  1. Rinse the wild rice under cold water and set aside.
  2. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until softened.
  3. Add the garlic and cook for another minute.
Cooking
  1. Stir in the chicken broth, wild rice, thyme, and shredded chicken. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the rice is tender.
  2. Stir in the heavy cream and season with salt and pepper. Heat through.
Serving
  1. Serve hot, garnished with fresh parsley.

Notes

This soup stores well in the fridge for 3-4 days and can be frozen for up to 3 months. Reheat gently on the stove and add a splash of broth if it thickens too much.