Description
A rich and creamy chicken and wild rice soup that offers comforting warmth and hearty flavor, perfect for chilly evenings and easy dinners.
Ingredients
- 2 tablespoons olive oil (extra virgin)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced (about 7 oz / 200 g)
- 2 medium carrots, diced (about 5.3 oz / 150 g)
- 2 celery stalks, diced (about 3.5 oz / 100 g)
- 3 cloves garlic, minced (about 1 tablespoon)
- 3 cups cooked shredded chicken (about 1 lb / 450 g)
- 1 cup wild rice blend (about 6.5 oz / 185 g)
- 6 cups low-sodium chicken broth (48 fl oz / 1.4 liters)
- 1 cup heavy cream (8 fl oz / 240 ml)
- 1/4 cup all-purpose flour (1 oz / 30 g)
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
- Salt and black pepper to taste
- Optional: fresh parsley for garnish
Instructions
- Heat olive oil and butter in a large Dutch oven over medium heat.
- Add diced onion, carrots, and celery; cook, stirring occasionally, until vegetables soften and onions turn translucent, about 7-8 minutes.
- Add minced garlic and chopped thyme; cook for another 1-2 minutes until fragrant.
- Sprinkle flour over the vegetables and stir constantly for about 2 minutes to cook out the raw flour taste and start thickening the base.
- Slowly pour in the chicken broth while stirring to prevent lumps; bring to a boil.
- Add the wild rice blend; reduce heat to low, cover, and simmer gently for 40-45 minutes until rice is tender and has absorbed much of the liquid, stirring occasionally.
- Stir in shredded chicken and heavy cream; heat through gently over low heat without boiling.
- Season with salt and pepper to taste; if soup is too thick, add a splash of broth or water to loosen.
- Ladle soup into bowls and garnish with fresh parsley if desired; serve with crusty bread or a green salad.
Notes
[‘Use low-sodium broth to control saltiness and add salt gradually.’, ‘Shred chicken by hand for better texture.’, ‘Keep heat low when adding cream to prevent separation.’, ‘Make soup ahead and reheat gently with a splash of broth or water.’, ‘Freeze soup base without cream; add cream fresh when reheating.’, ‘Toast wild rice with veggies before adding broth for nuttier flavor.’, ‘Substitute half-and-half for heavy cream to lighten the soup.’, ‘Vegetarian version: use vegetable broth and omit chicken, add mushrooms or beans.’, ‘Dairy-free version: use coconut milk or cashew cream and olive oil instead of butter.’]
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 370
- Sugar: 4
- Sodium: 420
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 30
- Fiber: 3
- Protein: 28
Keywords: creamy chicken soup, wild rice soup, comfort food, easy dinner, hearty soup, rotisserie chicken recipe, cozy soup