Description
A rich, hearty, and creamy chicken and wild rice soup made in a single pot. This comforting dish features nutty wild rice, tender chicken, and aromatic fall herbs, perfect for chilly evenings.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 cup wild rice blend
- 4 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and black pepper to taste
- 2 cups cooked and shredded chicken
- 1 cup heavy cream
- Optional: diced apples or pears, frozen peas, fresh parsley for garnish
Instructions
- Dice the onion, carrots, and celery, and mince the garlic.
- Heat butter in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add onions, carrots, and celery; sauté for 5-7 minutes until soft and translucent.
- Add garlic and cook for 1 minute until fragrant.
- Add wild rice blend and stir with vegetables for 1-2 minutes to toast.
- Pour in chicken broth, add bay leaf, thyme, and sage. Stir to scrape up browned bits.
- Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes until rice is tender.
- Stir in shredded chicken and heavy cream; simmer for another 5 minutes to heat through.
- Taste and adjust salt and pepper. Remove bay leaf before serving.
- Serve hot with crusty bread or crackers.
Notes
Toast the wild rice before adding liquid to enhance nutty flavor. Use low-sodium broth to control saltiness. Add cream at the end to prevent curdling. Wild rice absorbs liquid, so add more broth when reheating if too thick. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4
- Sodium: 600
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 3
- Protein: 25
Keywords: chicken soup, wild rice soup, one pot meal, fall recipes, creamy soup, comfort food, easy dinner, meal prep