Chicken & Wild Rice Soup
A heartwarming and creamy chicken soup made with wild rice, vegetables, and spices, perfect for chilly days and family gatherings.
Ingrédients
Main Ingredients
- 1 lb chicken breast, diced
- 1 cup wild rice use whole wild rice for best results
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups chicken broth use quality broth for depth of flavor
- 1 cup heavy cream can substitute with half-and-half or evaporated milk
- 2 cloves garlic, minced
- 1 tsp thyme
- to taste Salt and pepper
Instructions
Preparation
- Gather all your ingredients on a clean surface. Dice the chicken, chop the onion, and dice the carrots and celery.
Cooking
- In a large pot, heat a bit of olive oil. Add the chopped onion, carrots, and celery. Sauté over medium heat until softened, about 5–7 minutes.
- Stir in the minced garlic and thyme. Cook for another minute until fragrant.
- Add the diced chicken to the pot. Cook for about 5–8 minutes until lightly browned and cooked through.
- Stir in the wild rice and chicken broth. Bring the mixture to a boil, then cover and reduce heat to a gentle simmer.
- Allow the soup to simmer for 30 minutes until the wild rice is cooked.
- Stir in the heavy cream, and season with salt and pepper to taste.
- Serve hot, garnishing with fresh herbs if desired.
Notes
This soup can be made a day in advance. Leftovers can be stored in the refrigerator for 4-5 days, or frozen for up to three months.