Description
A thick, hearty, and comforting soup made with wild rice, shredded chicken, and a creamy base. It’s easy to make, uses simple pantry ingredients, and freezes well for meal prep.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 cup wild rice
- 6 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 3 cups shredded cooked chicken
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add diced onion, carrots, and celery. Cook for 8-10 minutes until soft and translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Add wild rice and stir for 1-2 minutes to toast.
- Pour in chicken broth, add bay leaf and thyme. Bring to a boil, then reduce heat to low.
- Cover partially and simmer for 30-35 minutes until rice is tender and split open.
- Stir in shredded chicken and heat through for 2-3 minutes.
- Reduce heat to low and stir in heavy cream. Simmer for 2-3 minutes without boiling.
- Remove bay leaf. Season with salt and pepper to taste.
- Stir in fresh parsley and serve hot.
Notes
Wild rice absorbs a lot of liquid; add more broth if the soup becomes too thick upon storage. Do not boil vigorously after adding cream to prevent separation. For a vegetarian version, swap chicken for mushrooms and broth for vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 3
- Protein: 25
Keywords: chicken soup, wild rice soup, comfort food, creamy soup, easy dinner, meal prep, gluten-free