Description
Hearty Chicken & Wild Rice Soup delivers comfort in a bowl, blending tender chicken, nutty wild rice, and rich, creamy broth. Warm spices and wholesome ingredients create a satisfying meal you’ll crave on chilly evenings.
Ingredients
Scale
Proteins:
- 1 lb (450g) boneless, skinless chicken breasts or thighs
Vegetables and Aromatics:
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
Base and Liquid Ingredients:
- 6 cups (1.4L) chicken broth
- 1 cup (185g) uncooked wild rice blend
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon black pepper
- ½ teaspoon salt, to taste
- 1 cup (240 milliliters) heavy cream or half-and-half
- 2 tablespoons unsalted butter
- ¼ cup (30 grams) all-purpose flour
Garnish:
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Prepare the protein by searing chicken in a spacious pot with heated olive oil. Cook until golden and thoroughly done, then extract from the pot and let cool before gently shredding into tender morsels.
- Utilize the same cooking vessel to sauté aromatic vegetables. Introduce diced onions, sliced carrots, and chopped celery, allowing them to soften and release their flavors. Incorporate minced garlic and toast briefly until fragrant.
- Infuse the base with rich chicken broth, introducing wild rice and a medley of dried herbs like thyme and rosemary. Season with black pepper and salt for depth. Elevate to a rolling boil, then reduce to a gentle simmer, covering and allowing the rice to tenderize for approximately 45 minutes.
- Craft a luxurious cream liaison by melting butter and whisking in flour to create a velvety roux. Gradually stream in heavy cream, continuously stirring until the mixture transforms into a smooth, thickened consistency.
- Reunite the shredded chicken with the herb-infused broth, gently folding in the cream mixture. Allow the soup to harmonize its flavors through a brief additional simmer. Optional: Sprinkle freshly chopped parsley as a vibrant finishing touch before serving piping hot.
Notes
- Always use fresh herbs to enhance the soup’s depth of flavor, as dried herbs can make the dish taste flat and less vibrant.
- When shredding chicken, let it cool slightly to prevent burning your fingers, and use two forks to pull the meat apart for consistent, tender pieces.
- For a lighter version, swap heavy cream with half-and-half or whole milk, reducing the total fat content while maintaining a creamy texture.
- Consider toasting wild rice briefly in the pot before adding broth to develop a nutty, richer undertone that elevates the overall soup complexity.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 100mg