Description
Creamy Chicken and Wild Rice Soup – Comforting blend of tender chicken, hearty wild rice, and creamy broth, perfect for cozy nights in!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts or thighs, cut into ½-inch cubes
- 1 cup (175g) wild rice blend, rinsed thoroughly
- 2 tablespoons olive oil
- 1 large yellow onion (about 1 cup/150g), finely diced
- 3 medium carrots (about 1 cup/150g), diced
- 3 celery stalks (about ¾ cup/120g), sliced
- 4 garlic cloves, minced
- 8 cups (1.9 liters) low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ cup (120ml) heavy cream
- 3 tablespoons all-purpose flour
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season chicken pieces generously with salt and pepper, then add to the hot oil without overcrowding. Cook for 4-5 minutes until golden brown on all sides (work in batches if necessary). Remove chicken to a plate and set aside.
- Step 2: In the same pot, add onions, carrots, and celery, cooking for 5-7 minutes until vegetables begin to soften. Add minced garlic and cook for another 30 seconds until fragrant. Scrape the bottom of the pot with a wooden spoon to release any browned bits – these add tremendous flavor to your Chicken and Wild Rice Soup.
- Step 3: Return the chicken to the pot and add the rinsed wild rice blend, bay leaves, thyme, and rosemary. Pour in the chicken broth and bring to a boil. Once boiling, reduce heat to maintain a gentle simmer, cover partially, and cook for about 45 minutes, or until the rice is tender but still maintains a pleasant chew.
- Step 4: In a separate bowl, whisk together the heavy cream and flour until smooth. Take about ½ cup of hot broth from the soup and slowly whisk it into the cream mixture to temper it. Pour this mixture back into the soup, stirring constantly to incorporate.
- Step 5: Allow the creamy chicken and wild rice soup to simmer for another 10 minutes until slightly thickened. Taste and adjust seasoning with additional salt and pepper as needed. Remove bay leaves, stir in fresh parsley, and serve piping hot. The soup should have a silky consistency that coats the back of a spoon without being too thick.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: Approximately 1.5 cups
- Calories: 380 per serving
- Sugar: 4 grams
- Sodium: 700 mg
- Fat: 18 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 90 mg