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Chicken And Wild Rice Soup

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1h 20min

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8 servings

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This hearty and comforting Chicken and Wild Rice Soup is a perfect meal for chilly days. Tender chicken, nutty wild rice, and a medley of vegetables are simmered in a creamy, flavorful broth. This soup is easy to make, filling, and packed with wholesome ingredients that will warm you up from the inside out.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
3 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Celery

Milk

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the vegetables

Dice the onion, peel and slice the carrots, and slice the celery stalks. Peel and mince the garlic cloves.

2
Cook the chicken

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 6-8 minutes total. Remove the chicken from the pot and set aside.

3
Sauté the vegetables

In the same pot, heat the remaining 1 tablespoon of olive oil. Add the diced onion, sliced carrots, and sliced celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes.

4
Add the broth and rice

Pour the chicken broth into the pot and stir in the wild rice, dried thyme, and bay leaves. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 45-50 minutes, or until the rice is tender.

5
Shred the chicken

While the soup is simmering, shred the cooked chicken breasts using two forks.

6
Add the chicken and cream

Remove the bay leaves from the soup. Stir in the shredded chicken, heavy cream, salt, and black pepper. Simmer for an additional 5-10 minutes, or until heated through.

7
Serve and enjoy

Ladle the Chicken and Wild Rice Soup into bowls and serve hot.

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