Description
Indulge in the ultimate comfort with this creamy chicken wild rice soup. Loaded with tender chicken, hearty wild rice, and a luscious creamy broth, this soup is perfect for cozy nights in.
Ingredients
Scale
Vegetable Base:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
Seasonings:
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Roux and Broth:
- 1/3 cup all-purpose flour
- 6 cups chicken broth
Additional Ingredients:
- 2 cups cooked shredded chicken
- 1 cup wild rice blend, uncooked
- 1 cup heavy cream
- 1/2 cup milk
- Chopped fresh parsley for garnish
Instructions
- Sauté Vegetables: In a large pot, heat butter and olive oil. Sauté onion, carrots, and celery until softened.
- Add Seasonings: Stir in garlic, thyme, rosemary, salt, and pepper.
- Create Roux: Sprinkle flour over vegetables, stir to coat, and cook to eliminate raw flour taste.
- Add Broth and Rice: Pour in chicken broth, add wild rice, and bring to a boil; simmer until rice is tender.
- Finish Soup: Stir in chicken, heavy cream, and milk. Simmer until heated through and creamy.
- Adjust and Serve: Taste, adjust seasoning, and garnish with parsley before serving.
Notes
- To save time, use pre-cooked or rotisserie chicken.
- This soup thickens upon standing; add more broth or milk when reheating if desired.
- For a lighter option, substitute half-and-half for heavy cream.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 390
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg
