Description
A comforting and creamy soup made with tender chicken, wild rice, and vegetables in a rich broth.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 1 cup wild rice, uncooked
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Cook wild rice according to package instructions. Drain and set aside.
- In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add minced garlic and thyme. Cook for 1 minute.
- Pour in chicken broth and bring to a simmer. Add chicken breasts. Cover and cook for 15-20 minutes until chicken is done.
- Remove chicken and shred it using two forks. Return shredded chicken to the pot.
- Add cooked wild rice and heavy cream. Stir well.
- Season with salt and pepper. Simmer for 5 minutes.
- Serve hot.
Notes
- For a thicker soup, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the soup.
- Leftovers can be refrigerated for up to 3 days.
- You can substitute half-and-half for heavy cream if needed.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg
Keywords: creamy chicken soup, wild rice soup, comfort food, easy dinner recipe