Chicken Wild Rice Soup
Chicken Wild Rice Soup is a comforting, creamy, and herb-infused dish perfect for chilly days. This hearty soup brings together tender chicken, nutty wild rice, and aromatic herbs in a rich, velvety broth that’s as nourishing as it is delicious.
Servings 4
Calories 321kcal
Ingredients
- 1 lb boneless skinless chicken breast or thighs
- 1 cup wild rice rinsed
- 1 cup carrots diced
- 1 cup celery diced
- 1 onion diced
- 4 cups chicken broth
- 2 cups water
- 1 cup heavy cream
- 2 cloves garlic minced
- 1 tsp fresh thyme chopped (or ½ tsp dried)
- 1 tsp rosemary fresh or dried
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil or butter
Instructions
- Heat the base — Warm olive oil or butter in a large pot over medium heat until it shimmers slightly.
- Soften vegetables — Add onion, carrots, and celery; cook until softened and slightly glossy, about 5–7 minutes, stirring occasionally. You should hear a gentle sizzle and smell sweetness developing.
- Add garlic and herbs — Stir in garlic, thyme, rosemary, and bay leaves; cook for 30–60 seconds until fragrant but not browned.
- Build the soup — Add chicken, wild rice, chicken broth, and water. Bring to a gentle boil—look for steady bubbles, not a rolling boil.
- Simmer gently — Reduce heat to low, cover loosely, and simmer for 35–45 minutes. The rice should open slightly and the chicken should feel tender when pressed.
- Remove and shred — Take out the chicken, shred it with forks while warm, then return it to the pot.
- Finish with cream — Stir in the heavy cream and let it warm through without boiling; the soup should look slightly thicker and creamy.
- Season and rest — Add salt and pepper to taste, then let the soup sit for 5–10 minutes—it thickens naturally as it rests.
Nutrition
Calories: 321kcal