Creamy Chicken and Wild Rice Soup
A warm, comforting soup that combines tender chicken, nutty wild rice, and fresh vegetables in a creamy broth. Perfect for chilly days or family meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup wild rice, cooked
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Sauté until the vegetables soften, about 5-6 minutes.
- Stir in the minced garlic and dried thyme, cooking for an additional minute until fragrant.
- Add the chicken broth to the pot and bring to a boil.
- Stir in the shredded chicken and cooked wild rice. Simmer the mixture for 10 minutes to meld the flavors.
- Lower the heat and slowly stir in the heavy cream, seasoning with salt and pepper to taste.
- Allow the soup to heat until warm, but do not let it boil. Serve immediately.
Notes
For a lighter version, consider using half-and-half instead of heavy cream. Store leftover soup in an airtight container in the refrigerator for up to 4 days.