Chicken and Wild Rice Soup
This easy chicken and wild rice soup is satisfying and simple made with shredded chicken, nutty wild rice and fresh veggies in a creamy broth, ready in just 30 minutes!
Ingredients
- 3 Tablespoons butter
- 1 cup chopped onion
- 1 cup sliced carrots
- 1 cup chopped celery
- 3 Tablespoons flour
- 2 teaspoons minced garlic
- 6 cups chicken broth or stock , plus more as needed
- 2 teaspoons chopped fresh thyme , or 3/4 teaspoon ground thyme (more to taste)
- ¾ cup wild rice blend , I prefer Lundberg
- 1 pound boneless skinless chicken breast
- 1 cup heavy cream , at room temperature
- salt and pepper , to taste
Instructions
- In a large pot over medium heat, heat 3 Tablespoons butter. Add 1 cup onion, 1 cup carrots, and 1 cup celery. Sauté about 3 minutes and stir in 2 teaspoons minced garlic. Sauté until the onions are translucent, then sprinkle flour on top and stir. Let cook another minute.
- Stir in 6 cups chicken broth, 2 teaspoons thyme and a dash of salt and pepper.
- Bring the soup to a boil and turn the heat to medium-low. Add 3/4 cup wild rice and chicken. Cover pot with a lid. Simmer 35-40 minutes, or until the the rice is almost cooked through. Remove chicken and shred while rice is finishing cooking. Add 1/2 cup hot water if needed to thin.
- Season with more thyme, salt, and pepper, to taste. Cook just until the rice is tender. Then add back in the shredded chicken and slowly add 1 cup cream.
- Remove soup from heat. Serve while hot.
Notes
Veggies: You can add in diced mushrooms with the garlic and also a cup of baby spinach with the cream too add in more veggies.
Cooked rice: If using leftover rice, add in the last minute of cooking and use 1-2 cups less broth.
Garnish with 1 Tablespoon lemon juice to brighten flavors. Stir in before serving. Adjust to taste.
Storage: The soup will keep up to 3 days in the refrigerator if stored in an airtight container. After sitting overnight, it will absorb more liquid and thicken up a bit. So feel free to add another can of broth if needed when reheating.
Nutrition
Calories: 472kcal, Carbohydrates: 30g, Protein: 27g, Fat: 27g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 136mg, Sodium: 1258mg, Potassium: 727mg, Fiber: 3g, Sugar: 6g, Vitamin A: 5315IU, Vitamin C: 6mg, Calcium: 82mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
