Description
Warm, hearty, and comforting, this creamy chicken and wild rice soup is perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- 1 cup uncooked wild rice
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream or milk
- 1 tsp dried thyme
Instructions
- 1. Prepare Your Ingredients: Dice the onion, carrots, and celery into small pieces for even cooking.
- 2. Sauté the Aromatics: In a large pot over medium heat, add 2 tbsp olive oil. Sauté the chopped onions, carrots, and celery until soft (about 5 minutes).
- 3. Cook the Chicken: Add the boneless skinless chicken breasts and minced garlic to the pot. Cook until no longer pink (about 6-8 minutes).
- 4. Add Rice & Broth: Stir in the wild rice along with the chicken broth and dried thyme. Bring to a gentle boil then reduce heat to simmer for about 45 minutes or until the rice is tender.
- 5. Stir in Cream or Milk: Once rice is cooked through, remove chicken breasts from the pot. Shred them using two forks and return them to the soup. Stir in cream or milk.
- 6. Serve & Enjoy: Ladle soup into bowls alongside crusty bread or crackers.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 490mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg